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Homemade Peanut Butter Flapjack Recipe
Delicious peanut butter flapjacks, a classic UK treat! Find out how to make it below with my simple yet scrumptious recipe.
These peanut butter flapjacks are my latest obsession: they are high in protein, the taste is unforgettable and they’re so hard to resist. I mean just look at them…
Not only does this recipe taste amazing, but it’s ready in 30 minutes and you only need 5 ingredients to make it! I also like to drizzle some melted peanut butter on top for even more of a nutty flavour.
It tastes like a sweet caramel flapjack but with a peanut butter twist – it’s so delicious! I’ve got a variety of flapjack recipes on my site, but this peanut butter version is one I frequently come back to.
Recipe Ingredients
Below are the ingredients I used to make this recipe:
- Porridge Oats: Any brand of porridge oats is fine to use. Do not use jumbo oats, it’s a different size in comparison to porridge oats.
- Margarine: I like using Stork margarine, but you can also use either salted or unsalted butter. Using margarine is a great way to make this recipe vegan.
- Golden Syrup: Golden syrup binds the dry ingredients together; it also adds a caramel flavour to the flapjacks and it’s vegan. FYI, I’ve written a post on golden syrup alternatives.
- Light Brown Sugar: Provides a caramelised flavour, you can use caster sugar as an alternative.
- Peanut Butter: The star ingredient! It adds flavour and boosts the protein content in these flapjacks. Use smooth or crunchy peanut butter (I used smooth peanut butter).
How To Make Peanut Butter Flapjacks
Here’s a summary of how I make these peanut butter flapjacks. You can get the full recipe instructions on the recipe card below:
Step One:
I add butter, peanut butter, golden syrup and light brown sugar to a large mixing bowl and melt everything in the microwave on a medium heat.
Every 10 to 15 seconds, I like to stop the microwave and give the mixture a stir. I repeat this until the mixture has fully melted.
Then I add the porridge oats to the melted mixture and mix everything together until it’s thoroughly combined.
TIP: If you see spots of white oats in your flapjack mixture, then it hasn’t been mixed thoroughly enough. It should take on the golden-brown colour of the melted syrup when mixed thoroughly.
Step Two:
I pour the flapjack mixture into the lined baking tin and spread it evenly into all four corners. With the back of a spoon, I press the flapjack mixture down.
Step Three:
The flapjack is baked in the oven for 20 minutes or until the edges have turned golden brown. Once baked, I leave the flapjack to cool down before cutting it into slices.
Decoration Ideas
There are many ways that I like to decorate these flapjacks, but of course, you can always leave them plain if you want too.
My favourite decoration idea is to drizzle melted chocolate on top, it’s quite simple but it does look good. You can use white chocolate, dark chocolate or milk chocolate; if you don’t want to use chocolate you can use peanut butter (like in my photos). Plus, to go a little further, sprinkle chopped peanuts or chocolate covered peanuts on top!
You can also cut the flapjack into rectangles and dip one end in melted chocolate or peanut butter. This creates a luxurious and enticing finish.
My Top Tips
The longer you bake the flapjacks in the oven the crunchier they become, so if you want chewy flapjacks, bake it for 20 minutes. For a crunchier flapjack texture, bake it for 35 to 40 minutes or until you have reached your desired texture.
Allow the flapjacks to cool down first before you cut it into slices. Fresh out of the oven they are quite soft, but they harden as they cool. You can score the flapjacks whilst warm then slice them when cold, this is a great tip I use to prevent the flapjacks from breaking.
A golden-brown flapjack is a good indicator that the flapjacks are ready to come out of the oven.
For extra flavour add vanilla extract, it’s an optional ingredient, but I find that it does add a nice contrasting taste to the salty flavour from the peanut butter.
Recipe Variations
Dried Fruit And Seeds: I made a dried fruit flapjack which has a lovely taste and texture, you can also add dried fruits like raisins, apricot, bananas and apples to this recipe.
Add Peanuts: Boost the peanut butter flavour by adding peanuts (or chocolate peanuts).
Use Honey: If you don’t have golden syrup, you can use honey instead, this is what I did for my honey flapjacks recipe.
Use A Different Nut Butter: Don’t want to use peanut butter? No problem! You can use other nut butters like almond butter or cashew butter.
Make A Peanut Butter And Jelly Flapjack: Add two to three tablespoons of strawberry (or raspberry) jam to the flapjack mixture. I’ve taken inspiration from my cherry bakewell flapjacks.
How To Store & Freeze Peanut Butter Flapjacks
I store the peanut butter flapjacks in an airtight container and keep it at room temperature for up to 5 days. If you want to keep the flapjacks for a longer period, then you’re better off freezing it.
To freeze, once the flapjacks have cooled down completely, place them in a freezer-safe container and keep it in the freezer for up to 3 months.
A great tip is to line each layer with parchment paper to prevent sticking, also cut the flapjacks into slices before freezing so you can easily defrost individual slices – you can thank me later!
Equipment Needed
To make this recipe, you’re going to need the equipment below:
Baking Tin: I used a 9″ baking tin for this recipe, it creates around 16 flapjack slices. You can get more or less slices depending on how big the portions are cut. If you want chunkier flapjacks, then you can use a smaller 8″ baking tin.
Parchment Paper: Used to line the baking tin.
Mixing Bowls: You’ll need a large enough mixing bowl to mix the ingredients together.
More Flapjack Recipes
If you loved this flapjack, then you’re going to love these other recipes too:
- Triple Chocolate Flapjack
- Gooey Flapjacks
- Chocolate Chip Flapjacks
- Biscoff Flapjacks
- Lemon Flapjacks
- White Chocolate Flapjack
- Banana Flapjack Recipe
Peanut Butter Flapjacks
Equipment
Ingredients
- 400 g Porridge Oats
- 250 g Margarine (Or Butter)
- 150 g Light Brown Sugar
- 150 g Peanut Butter (Crunchy Or Smooth)
- 150 g Golden Syrup
Instructions
- Preheat your oven to 180°C (160°C Fan, gas mark 4) and line a baking tin with parchment paper.
- Add butter, peanut butter, golden syrup and light brown sugar to a large mixing bowl and melt in the microwave on a medium heat.Every 10 to 15 seconds stop the microwave and give the mixture a stir. Repeat this until the mixture has fully melted.250 g Margarine, 150 g Peanut Butter, 150 g Golden Syrup, 150 g Light Brown Sugar
- Add porridge oats to the melted mixture and mix together until thoroughly combined. Make sure all the oats are generously coated.400 g Porridge Oats
- Pour the flapjack mixture into the lined baking tin and spread it evenly into all four corners. With the back of a spoon, press the flapjack mixture down.
- Bake in the oven for 20 minutes or until the edges have turned golden brown. Once baked, leave the flapjack to cool down before cutting it into slices.
Video
Notes
Flapjacks Harden As They Cool
Yes, they do! Flapjacks are quite soft when freshly taken out of the oven. As the flapjacks are left to cool down they harden. That’s why it’s important to cut flapjacks when they are cold as they’re less likely to break apart.Nutrition
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
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