Peanut butter and choc-chip flapjacks recipe

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

Preheat the oven to Gas Mark 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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  • Energy 668kj 160kcal 8%
  • Fat 9g 13%
  • Saturates 4g 20%
  • Sugars 14g 16%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 18.1g Protein 2.5g Fibre 1g

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