Peanut Butter Chocolate Flapjacks – My Fussy Eater

Delicious flapjacks made with just five simple ingredients. The perfect afternoon snack for kids and adults too!

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You really can’t beat having a stash of homemade snacks for kids in your kitchen. Don’t get me wrong, I buy shop-bought snacks for my family all the time but I also like to batch make some recipes every week of so to have in the fridge or freezer.

And these Peanut Butter Chocolate Flapjacks are just perfect for that. Made with just five simple ingredients and possible to make nut free too if you or your child has an allergy.

The first step is to melt peanut butter, butter and honey in a large bowl in the microwave.

Then mix in oats.

Add this mixture to a lined baking dish. I used a 24cm sq dish.

Once the oat mixture has been added, press down firmly with the back of a spoon to make it as compact as possible.

Then bake for 15 minutes until it is golden and crispy on top.

For the topping, melt peanut butter and chocolate in the microwave as spread this all over the top.

Then pop the dish in the freezer for 15 minutes.

This will set the topping and also make the flapjack base a little more firm, meaning it won’t crumble apart when you cut it.

Cut into 9 large squares or smaller ones if you have younger kids or want a smaller portion.

These flapjacks will keep in the fridge for up to 5 days and can also be frozen too.

For the peanut butter, i used crunchy peanut butter as it gives you those lovely little pieces of peanut both in the flapjacks and in the topping too. But it’s totally fine to use smooth peanut butter if you prefer.

To make these flapjacks nut free try using Wow Butter. It looks and tastes like peanut butter but it’s completely nut free.

If you liked this recipe you may also enjoy my Rice Cake Clusters

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Peanut Butter Chocolate Flapjacks

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Description

Delicious flapjacks made with just five simple ingredients. The perfect afternoon snack for kids and adults too!

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Ingredients

For the flapjacks:

• 120g peanut butter
• 60g butter
• 50g honey
• 200g oats

For the topping:

• 70g peanut butter
• 100g milk chocolate 

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Instructions

1. Preheat the oven to 180c fan and line and oven dish with parchment paper. I used a 24cm sq dish.
2. Melt the peanut butter, butter and honey together in a bowl in the microwave.
3. Once melted, add the oats and mix well.
4. Transfer the mixture into the lined dish and push down with a spoon to make it as compact as possible in the dish.
5. Bake in the oven for 15 minutes.
6. Make the topping by melting the peanut butter and chocolate in a small bowl in the microwave.
7. Pour this over the flapjack base, spreading evenly with a spoon.
8. Freeze for 15 minutes. This will set the chocolate topping and also harden the flapjack base.
9. Cut into 9 large squares or small pieces if you prefer.

Notes

These flapjacks will keep in the fridge for up to 5 days.

They can also be frozen for up to 2 months. Freeze in a container or freezer bag and defrost at room temperature in 1-2 hours.