Snickers flapjacks (GF)

I’ve been at it again – buying reduced price chocolate that’s going out of date, with the vague idea that I’ll bake it into something…

Following the success of minstrel cookies and a mars bar loaf cake, this time around it’s snickers flapjacks – and dare I say it, I think it’s my best chocolate bar creation to date!

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!

Pumpkin spiced chocolate chip flapjacks (GF)

As the host of this month’s We Should Cocoa, I am taking the liberty of entering twice – no one can stop me! Mwahahaha…

The pony’s new job involves quite a lot of physical work meaning he needs to eat EVEN MORE than before, so I’ve been trying out quite a few recipes for various bars that are easily transportable and can snacked on whenever he has a spare minute.

I found this recipe for pumpkin chocolate chip granola bars at Two Peas and Their Pod that seemed to fit the bill, as well as tying in nicely with my selection of pumpkin for We Should Cocoa.

In my mind, granola bars implies more add-ins, clumps and crunchy bits, which is why I’ve renamed these flapjacks, but really the name isn’t that important – the incredible smell of them baking is!

I have absolutely fallen in love with my pumpkin pie spice and am using it wherever I can. I don’t think I’ll be getting bored of it for a while, so apologies to any spice-haters – normal non-spice service will be resumed eventually…

I made a few substitutions to make the recipe fit what I had on hand, including swapping apple sauce for a mashed over-ripe banana and honey for golden syrup, but they turned out fine, and I think this recipe could probably be adapted a lot further if you wanted to.

Added bonus is that these bars are both gluten and dairy free (and vegan) with the pumpkin and banana taking the place of butter. If you wanted to make them healthier, you could probably swap the sugar for calorie-free sweetener – something I will be trying soon…

Pumpkin spiced chocolate chip flapjacks (GF) (recipe adapted from Two Peas and Their Pod)

  • 325g rolled oats
  • 1 1/2 tsp pumpkin pie spice
  • 100g dark chocolate, chopped
  • 125g fresh pumpkin puree
  • 70g (1 small) ripe banana, mashed
  • 65g golden syrup
  • 150g light brown sugar

Add the oats, spice and chocolate to a large bowl and stir to mix together. In another bowl, whisk together the pumpkin, banana, golden syrup and sugar until no lumps remain, then add this to the oat mixture, stirring in until all the oats are covered. Press down firmly into an 8×8″ square baking tin, lined with baking paper, then bake at 180 degrees for around 35 minutes, or until golden and crisp on top. The bars will stay chewy because of the pumpkin, but undercooking could make them soggy so be warned!

This is my second entry for We Should Cocoa – thanks again to Choclette and Chele for letting me host!

I’m also going to enter these flapjacks to the One Ingredient Challenge, hosted by Laura at How To Cook Good Food and Nazima at Franglais Kitchen, who chose pumpkin as this month’s ingredient.

Cranberry and white chocolate flapjacks


Since I last posted about dinosaur flapjacks, the friendly pony has been making them pretty much every week, to eat for breakfast and in-between-meal snacks. Last week I decided it was time I had a go at making some for myself, but with a few different ingredients, which is how these cranberry and white chocolate ones came about.

I knew I wanted to use some sort of dried fruit, and cranberries seemed like a good choice to balance out the super sweetness of all the sugar, syrup and white chocolate.

Personally I think these are best when they’ve not been long out of the oven, as they’re softer and have nice melty bits of white chocolate, but they’re perfectly fine at room temperature too!


Cranberry and white chocolate flapjacks:

  • 115g butter
  • 85g light brown sugar
  • 2 tbsp golden syrup
  • 200g rolled oats
  • 55g plain flour
  • 100g dried cranberries
  • 100g white chocolate, chopped into chunks
Melt the butter, sugar and golden syrup in a saucepan over a low heat until the butter and sugar have completely dissolved. Pour into a large mixing bowl with the oats, flour and cranberries and mix until all the oats are coated in the syrup. Gently stir in the white chocolate chunks, then press the mixture into a 8×8″ square tin lined with greaseproof paper.
Bake at 180 degrees for about 20 minutes, or until the top is just starting to colour. Leave to cool for 10 minutes then cut into squares. It’s easier to remove them from the paper if you give them another hour or so to cool, but I can never wait that long!

Dinosaur Flapjacks

This week, the friendly pony (who you will notice appears a lot in my baking stories) took to the kitchen. He wanted to create something sweet and delicious that would give him an energy boost before cycling home from work and could also be frozen.

He decided on flapjacks, decided the key ingredients would be oats, peanuts and chocolates, and asked me to work out the rest.

I adapted a recipe for chocolate hazelnut flapjacks from 1001 Cupcakes, Cookies and Other Tempting Treats (a Christmas present from the pony himself).

We basically double the base amounts of oats, butter, syrup and flour, and threw in extra nuts and chocolate – because they’re the tastiest bit.

This recipe made 12 fairly large flapjacks in an oven roasting tin, so I reckon half the amount would fill a 10×10″ square and maybe make 9.

(PS, the name ‘dinosaur flapjacks’ doesn’t really have much to do with the finished bars, but it’s what the pony wanted to call them.)

Chocolate and peanut flapjacks


  • 400g oats
  • 200g peanuts
  • 200g dark chocolate, roughly chopped
  • 100g plain flour
  • 250g butter
  • 4 tbsp golden syrup
  • 180g light brown muscovado sugar
  • Heat the butter, sugar and syrup in a saucepan until the butter has melted and the sugar has dissolved. Leave to cool for a bit then mix in all of the dry ingredients
  • Spread the mixture evenly into a greased and lined tin, then bake at 180 degrees for about 30 minutes, or until it feels firm to the touch.
  • Leave to cool a little before cutting into squares, then chill in the fridge until set.