Peanut Butter Flapjacks
User Reviews
5
Peanut Butter Flapjacks
Description
This recipe for Peanut Butter Flapjacks begins by melting salted butter, dark brown sugar, and golden syrup over gentle heat to create a sweet, sticky base. Smooth peanut butter is then added to enrich the mixture with a nutty depth. When combined with porridge oats, the mixture is stirred to coat all the oats evenly and pressed firmly into a lined baking tin. Baking at a moderate temperature allows the flapjacks to set with a chewy texture that avoids crumbling or toughness when the ratios of fat and sugar are maintained properly.
The dark brown sugar contributes molasses notes that complement the peanut butter, while golden syrup adds moisture and chewiness. Cutting the flapjacks immediately after baking prevents cracking and ensures clean squares. Cooling in the tin lets them firm up and hold shape.
These flapjacks store well in an airtight container and make a practical, portable treat for days. Their balanced sweetness and satisfying chew make them suitable for snack times or light energy boosts alongside a warm beverage.
Proper balance of fat to sugar is crucial for texture—too little butter yields crumbly bars, while insufficient sugar makes them tough. Slicing right out of the oven is important before they harden on cooling.
Ingredients
- 250 g porridge oats
- 80 g dark brown sugar
- 100 g peanut butter smooth
- 50 g golden syrup
- 50 g butter salted
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit, 160 fan oven).
- In a pan set over a low to medium heat, add the butter cut into cubes, sugar and golden syrup, and use a silicone spatula to stir gently until the mixture is melted.
- Add the peanut butter and mix again to get a smooth texture.
- In a mixing bowl, add the oats and peanut butter mixture, and mix well to combine.
- Line a square baking tin (mine is 20 cm in diameter) with non-stick paper, and spread the mixture, pressing down well for an even bake.
- Bake for 18-20 minutes, then remove from the oven, and use a sharp knife to cut into squares.
- Leave it to cool down completely in the tin before serving.
Notes
- Maintain the proper butter to sugar and syrup ratio for chewy flapjacks that hold together well.
- Slice the flapjacks while still warm to prevent cracking or hard edges.
- Store cooled flapjacks in an airtight container; they remain fresh several days and pair well with tea or coffee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 7mg | 2% |
| Sodium | 56mg | 2% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 78IU | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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