(Original recipe here).
- 175g crunchy peanut butter
- 75g Light Brown Sugar
- 6 rounded tbsp Golden Syrup
- 2 tbsp rapeseed or sunflower oil
- 75g raisins
- 175g rolled porridge oats
- 100g semi-sweet dark chocolate
- 40g peanut butter
- 1 tbsp milk
- 25g salted peanuts, roughly chopped
1/. Preheat the oven to 180C (160Cfan) Gas 4. Grease and line a shallow 20cm square tin.
2/. Put the peanut butter, sugar and golden syrup and oil into the microwave for 1 minute or heat gently in a pan on the hob until melted.
3/. Stir in the raisins and oats. Turn into the tin, level and press the mixture evenly and firmly with the back of a spoon.
4/. Bake for 25 minutes or until just golden around the edges.
5/. Remove from the oven and cool for 10 minutes then cut into 12 or 16 pieces whilst still warm.
6/. When completely cool, turn onto a cooling rack.
7/. Melt the chocolate with the peanut butter and milk, stir until smooth. Spread evenly over the flapjack then scatter over the extra peanuts. Allow to set then slide onto a board and cut into portions with a sharp knife.