Sometimes you just fancy something simple. When I fancy something it usually involves some form of chocolate, and it’s going to be chocolate it may as well be chocolate and peanut butter. Are there two ingredients more suited to each other on the planet? Probably. But I couldn’t give a monkey’s, because right now it is all about chocolate & peanut butter.

Now I am not against just running to the shops and picking up some Reese’s peanut butter cups and going to town on them. But I did have a hankering for something slightly more substantial, a peanut butter cup alone was not going to cut it. I knew what I really wanted was a flapjack. So I decided, to save me the trouble of choosing one over the other (an almost impossible choice), I would put them together and see what would happen. I wasn’t disappointed and you won’t be either. 

If you are a bit of a Reese’s nut like myself, you are going to love these chocolate and peanut butter flapjacks!

Quick and simple to make with very few ingredients. Feel free to play around with the recipe to suit you. I used honey instead of the more traditional golden syrup in order as I think it is less sickly sweet. So why can’t you do the same?

Fancy more or less peanut flavour adjust the amount of peanut butter you add to the flapjack. I used 56% bittersweet chocolate chips in this recipe, but you could use a higher percentage or even milk or white chocolate, this recipe isn’t set in stone. Experiment with it see what you come up with. Try different nut butters, add chopped nuts, even fruit if you’re that way inclined. 

But no matter what you might come up with, I will still stand by chocolate and peanut butter as the ultimate flavour combination, period.

— Al Brady

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250g oats
100g light brown sugar
60g honey
150g butter
75g peanut butter
75g chocolate chips


Line an 18cm (7 inch) square tin with silicone paper.  Pre-heat the oven to 180ºC, gas mark 4. Place the butter, light brown sugar, honey and peanut butter together intoa sauce pan. Put the saucepan over a gentle heat and melt all the ingredients together, stirring until smooth. Do not allow them to boil hard.

Put the porridge oats into a large bowl and pour over the melted butter and sugar and stir both together until completely mixed. Add the chocolate chips to the bowl and gently fold into the flapjack mixture.

Pour the flapjack mixture into the prepared tin and press down the top to level the flapjack. Place into the oven and bake for 20 – 25 minutes, until golden brown and firm to the touch.

 Leave to cool in the tin and once cold cut into squares and serve!