Go Back
+ servings
Peanut Butter Flapjack
Print Recipe
5 from 1 vote

Peanut Butter Flapjack

Peanut butter flapjack updates the classic oat bar with peanut butter and jelly flavours. Oaty. Syrupy, nutty and fruity - all in one bite.
This recipe makes sufficient to fill one 8 inch/ 20cm round baking tin. I used grape jelly, but seedless raspberry jam is a great alternative if you cannot get hold of this. Don't be tempted to add more jam as this will mean it bubbles up and 'leaks' through the top of the flapjack during baking.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Baking, Dessert
Cuisine: American, British
Servings: 8 slices
Calories: 410kcal

Ingredients

  • 275 g/ 3 1/4 cups Rolled oats
  • 175 g/ 3/4 cup Unsalted butter
  • 75 g/ 5 tbsp Golden syrup
  • 75 g/ 1/3 cup Light soft brown sugar
  • 1 tsp Vanilla extract
  • 3 tbsp Peanut butter (I used crunchy)
  • 3 tbsp Grape jelly (or seedless raspberry jam)

Instructions

  • Grease an 8 inch round baking tin with butter then line the base with baking parchment
  • Preheat the oven to 170°C/ 325°F/ GM 3
  • Put the butter, sugar, syrup and peanut butter into a large, heavy pan. Heat gently, stirring frequently until everything has melted & combined to form a deep golden liquid
  • Take off the heat. Stir in the vanilla extract and the oats until thoroughly combined
  • Spoon approximately half of the oaty mixture into the tin and push down firmly to completely cover the base
  • Spread the jam (jelly) over the oats
  • Carefully top the jam with the remaining oat mixture - use a spoon to put small dollops across the jam and spread out using the back of the spoon. Ensure that all of the jam is covered to prevent it from bubbling up and that the oats are firmly pressed down
  • Bake for 25-30 minutes until golden
  • Remove from the oven and allow to cool for 15 minutes. Using a sharp knife, mark out portions on the flapjack. Run the knife around the edge of the flapjack to loosen it from the sides of the baking tin
  • When completely cold, remove from the tin and cut out the marked portions
  • Store for up to 3 days in an airtight tin

Nutrition

Calories: 410kcal | Carbohydrates: 46g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 37mg | Potassium: 187mg | Fiber: 4g | Sugar: 21g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg