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Bake yourself a grab-and-go treat with these peanut butter and jam flapjacks, filled with big flavours in every bite. Made using storecupboard staples, making tasty bakes couldn't be easier. See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a loose-bottomed, 20cm square cake tin with baking paper.
Heat the butter, sugar and syrup in a pan over a low-medium heat, stirring occasionally, until melted. Remove from the heat and stir in the peanut butter until melted. Add the oats, rice snaps, apricots and peanuts; mix well.
Spoon the mixture into the tin, pressing down with the back of a spoon to level. Use the end of a wooden spoon to make 10 indentations in the top, being careful not to press all the way through. Fill the recesses with spoonfuls of jam, then smooth over with the back of the spoon. Bake for 20-25 mins until golden, then leave to cool completely in the tin. Once cool, remove from the tin and cut into 16.
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