These easy Peanut butter flapjacks are made with rolled oats, golden syrup, brown sugar, butter and smooth Peanut butter. They are chewy, delicious and suitable for a quick breakfast, a delicious snack or a yummy dessert.
Preheat the oven to 170C / 338F. Line a 22 cm baking pan with parchment paper.
In a saucepan, add golden syrup, butter and brown sugar over medium-low heat, stir until the butter melts.
150 g dark brown sugar, 180 g butter, 100 g golden syrup
Now, add the peanut butter to the mixture and stir until it melts.
150 g peanut butter
Turn the heat off, add the vanilla extract and let the mixture cool down for 5-10 minutes then pour the mixture over the oats and chocolate chips and mix until incorporated.
1 teaspoon vanilla extract, 150 g milk chocolate chips, 450 g porridge oats
Now, transfer the mixture into the baking pan, press it down with your hands.
Bake for 30-35 minutes or until golden brown. Let the flapjack cool down before cutting and serving.
Notes
The flapjacks will be slightly soft when you take them out of the oven. Do not overbake them thinking they’re not yet cooked.
If you want a crunchier flapjack, I suggest you use a large, shallow baking tin and bake them for 5-10 extra minutes.
If you want a chewier flapjack, I suggest reducing the baking time by 5 minutes. The flapjack will set as it cools down.
Make sure to take them out when they start to turn golden brown to prevent overbaking.
Storage: You can store these baked flapjacks in an airtight container for not more than a week.To freeze: Let the flapjacks cool down completely and store them in an airtight container. You can also separate each layer with baking sheets to prevent them from sticking.