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April 19, 2015 / mintcustard

PBJ flapjacks.

PBJ flapjacks, sticky, chewy, delicious.

PBJ flapjacks, sticky, chewy, delicious.

I don’t know about you but when ever I return from a trip to the USA the rest of my family fill the spare bag we take (oh yes we take a spare bag) with clothes and music. I find space for baking ingredients. Part of my haul this time was a bag of peanut butter chips and a jar of grape jelly. If you don’t have access to either of these ingredients this recipe works just as well with jarred peanut butter and jam.

Part of the recent haul of ingredients.

Part of the recent haul of ingredients.

PBJ flapjacks makes 20 small sized chunks. 

200g porridge oats

150g butter

5 tbsp demerara sugar

4 tbsp golden syrup

100g peanut butter chips plus a few to sprinkle. (You could also sprinkle white choc chips if you don’t have PB chips)

(4 heaped tsp peanut butter dotted about the uncooked flapjack as a substitute for the chips)

4 tsp jam/jelly swirled onto the flapjack

Ready for the oven.

Ready for the oven.

How to …

Preheat the oven to 190c

Line a 6″ by 12″baking tray with parchment.

Melt the butter, sugar and syrup in a pan.

Stir in the oats. Leave to cool a little before adding in the peanut butter chips or peanut butter.

Tip into the pan, level out using the back of a spoon.

Swirl through the jelly or jam.

Scatter over a handful of peanut butter chips.

Bake for 25 minutes.

Allow to cool.

Put the kettle on and your feet up!

Plan your next trip to the USA to buy ingredients.


I’m linking this up to #cookblogshare hosted by @supergolden88.



Leave a Comment
  1. Cupcake Crazy Gem / Apr 20 2015 9:23 pm

    Usually I’m not a flapjack fun…but peanut butter and jam?! hello I’m a convert! sounds delish!

  2. lucyparissi / Apr 21 2015 8:47 pm

    Well sometimes you can pretend that flapjacks are healthy but not these babies! Mad indulgence! Thanks for linking with #CookBlogShare

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