There’s something rather beautiful about sticky, gooey golden brown flapjacks.
At any time of the day they’re the perfect sugar boost and as they’re made from porridge oats they must be healthy…right?
Here I’ve knocked the classic aside slightly and thrown caution and calories to the wind with the addition of white chocolate and crunchy peanut butter.
They’re easy to make and the entire thing takes less than 40 minutes and you including baking time.
250g soft brown sugar
3 tablespoons crunchy peanut butter
250g chopped up white chocolate
3 tablespoons runny honey
Preheat the oven to 170C/gas mark 3 and cover a baking tray or roasting tin with baking paper. You’ll need something with a little bit of depth (around 5cm).
Melt the butter in a ban on the hob with the sugar and honey.
Once you have a thick sugary liquid, mix in the porridge oats until they’re completely covered.
Mix in the peanut butter and stir until it’s combined and then add the white chocolate and stir gently (it will start to melt).
Next pour the lot into your baking tin and press down with the back of a spoon. Pop in the oven for 20 minutes, remove and leave to cool.
Just before the flapjacks are cold, use a sharp knife to cut out the flapjack squares (it’s a lot harder to do when they’re completely cold).
Then – dig in…