I’ve been at it again – buying reduced price chocolate that’s going out of date, with the vague idea that I’ll bake it into something…
Peanut butter flapjack with chunks of snickers mixed in, topped with a layer of caramel and a layer of chocolate on top… what’s not to like!
I’ve been experimenting with quite a few flapjack recipes recently, and I think if you take away all the bells and whistles the basic flapjack bit of this is actually a pretty good go-to recipe, that could be changed up with whatever add-ins or toppings you like, and you could easily swap the peanut butter for more regular butter if you’re not a fan.
If you’re watching your weight then click away now, but otherwise keep reading and make these as soon as you can – they were a big hit with everyone who tried them and I’ll definitely be making them again.
Snickers flapjacks (basic recipe adapted from the Guardian)
- 300g rolled oats
- 100g butter
- 100g peanut butter
- 50g light brown sugar
- 90g golden syrup
- 1 medium snickers bar, chopped
- 200g caster sugar
- 90ml water
- 60g butter
- 60ml double cream
- 200g milk chocolate
Heat the butter, peanut butter, brown sugar and golden syrup in a heavy-based saucepan until everything has melted and mixed together. Put the oats in a large mixing bowl and pour the liquid over them, stirring until all the oats are coated. Add in the chopped snickers then spread into an 8×8″ square tin, lined with foil, and bake at 160 degrees for 20-25 minutes, or until golden.
To make the caramel, heat the caster sugar and water in a large pan, stirring until all the sugar has dissolved. Bring the mixture to the boil, not stirring at all, but brushing the sides of the pan with water if any sugar crystals form. Wait until the caramel turns a deep amber colour, then remove from the heat and quickly whisk in the butter and cream (ignoring the angry spitting) until you have a lovely smooth caramel.
Leave the caramel to cool until thicker but still pourable, then pour on top of the flapjacks and spread to cover evenly. Leave to chill in the fridge while you melt the chocolate over a pan of simmering water, then once the caramel has set spread the chocolate on top. The chocolate should set quite quickly on top of the cold caramel without going back in the fridge so just leave until hard enough to lift out of the tin and cut into bars or squares.
They can be pretty tricky to cut if the chocolate has set too hard, so I cheated a bit and put the tin under the grill for a few seconds, just long enough to soften the chocolate – if you try this be careful not to leave it too long in case you end up with a big melty mess!