Peanut butter and choc-chip flapjacks recipe

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  • Serves Makes 16
  • 15 mins to prepare and 25 mins to cook
  • 200 calories / serving
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midweek flapjacks HERO

Preheat the oven to gas 2, 150°C, fan 130°C. Grease and line a 23cm-square baking tin. In a small saucepan, melt the golden syrup, brown sugar, butter and peanut butter.

In a large bowl, mix together the oats and pinch of salt, then pour in the butter and syrup mixture and stir to combine. Let cool slightly, then stir in the choc chips. Spoon the mixture into the tin, pressing it flat with the back of a spoon.

Bake for 25 minutes or until golden. Let cool in the tin for 2-3 minutes then use a sharp knife to mark into squares. Leave until completely cold before removing the flapjacks from the tin.

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  • Ingredients

  • 125g golden syrup
  • 100g light brown sugar
  • 75g unsalted butter
  • 75g crunchy peanut butter
  • 115g (4 oz) rolled oats
  • pinch of salt
  • 75g dark chocolate chips
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  • Calories
    200
    10%
  • Sugar
    15g
    17%
  • Fat
    9g
    13%
  • Saturates
    4g
    20%
  • Salt
    0.2g
    3%
of an adult's Reference Intake daily amount.
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