Lyle’s peanut butter flapjacks
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- 175g crunchy peanut butter
- 75g light brown soft sugar
- 130g Lyle’s Golden Syrup
- 2tbsp sunflower oil
- 75g raisins
- 175g rolled porridge oats
- FOR THE ICING
- 100g milk chocolate chips
- 40g crunchy peanut butter
- 2tbsp milk
- 25g lightly roasted peanuts, roughly chopped, to decorate
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm square tin with baking paper.
Put the peanut butter, sugar, Lyle’s Golden Syrup and oil into a medium pan and heat gently until melted. Stir in the raisins and oats and spoon the mixture into the lined tin; level the mixture by pressing firmly with the back of a spoon. Bake for 22-25 minutes or until just golden around the edges.
Remove from the oven and cool for 10 minutes.
Meanwhile, melt the chocolate chips with the peanut butter and milk in a small saucepan over a low heat, and stir until smooth, then spread on and top of the flapjack before decorating with crushed peanuts. Let cool completely.
Once completely cool, lift out the flapjack onto a chopping board and slice into 16 pieces with a sharp knife.