Gooey Chocolate & Peanut Butter Flapjacks

I've always loved experimenting and playing around with flapjack recipes - the flavours and texture...

When it comes to flapjacks, I think everyone has their preference and for me I LOVE a gooey & ever so slightly crumbly flapjack...

If someone hands me a crunchy flapjack, I'll gladly pass and say, NO THANKS! However, offer me one that looks slightly soft and gooey, I'll whip it from your hand before you've finished your sentence of offering it to me...

Gooey & delicious - Yummy!

Now I'm going to be honest, it's taken quite some time to tweak and create the perfect flapjack consistency and flavour - the kids though have happily helped in the tasting process...

Many bags of oats have been consumed as have many bars of chocolate, but it had to be done...

I aim to please...

I've used numerous butters, oils, sugars, chocolates, fruits and seasonings, but I think I have finally done it - well my family and I think so...

1 slice is never enough - they're so moreish.

These flapjacks are filled with two of my favourite things - chocolate & peanut butter, and are great as a sweet snack, perfect for meal-prep.

What's not to like?

We absolutely LOVE these flapjacks and we really hope you do too...

Happy Cooking!

Our Food Fiesta Team

INGREDIENTS

makes approx 20 bite size pieces or 8 large slices

4 cups of oats

1/2 cup of muscovado sugar

1 cup of smooth peanut butter

1 cup of melted coconut oil

90 g of chunky chopped chocolate ( we use 50% cocoa chocolate )

2 tsp vanilla extract

1/2 cup of honey or maplesyrup or agave

METHOD

Pre heat oven to 200 C / 390 F

Line a round 10 inch oven dish with a silicon baking sheet or non stick lining of your choice and set to one side.

In a large mixing bowl add the oats, muscovado sugar, peanut butter, coconut oil, chocolate and vanilla and then mix together well with a spoon.

Add the honey and mix until everything is well combined.

Transfer the mixture to your lined dish and using the back of your spoon or your hand, press the mixture to an even level and to the edges and be sure to compact it well.

Place on the top shelf of the oven and bake for 20-25 minutes - edges should be slightly golden.

It will be soft to touch.

Remove from the oven and leave in the dish to cool for 10 minutes and then transfer to a board to cool completely. As tempting as it may be to eat straight from the oven try to leave until cold. They will hold together better.

Cut into your desired sized slices ( we like to cut it like a cake and have large slices ) and enjoy.

Remember this is a gooey flapjack and will be slightly crumbly, so you may want a fork or just use your hands and enjoy licking the chocolate from your fingers.