The combination of sweet and salt flavours in this recipe works a treat! I have used my usual flapjack recipe as the basis and added a few extras to make it altogether different.
You will need:
A Swiss roll type tin, approximately 22cm x 30cm (there is no need to grease it)
250g of salted butter
100g of Demerara sugar
100g of golden syrup
100g of crunchy peanut butter
450g of porridge oats
100g of salted peanuts, roughly chopped
Optional: 75g of dark chocolate with sea salt if available, otherwise use ordinary dark chocolate
- preheat the oven to 180°C
- in a large saucepan, melt together the butter, peanut butter, sugar and golden syrup. When the mixture starts to bubble at the edges, remove the pan from the heat
- add the oats and chopped peanuts to the pan and mixed everything together thoroughly so that the oats are well coated with the buttery mixture
- press the mixture into the Swiss roll tin, smoothing the surface with the back of a cold spoon
- bake the flapjack for 15 minutes. Oven thermostats seem to vary, so check the flapjack after 10 minutes to make sure that it is not browning too much. If the flapjack is either under or over baked it will tend to break up when you cut it. Practice makes perfect!
- when the flapjack is cooked, place the tin on a wire rack for it to cool completely. If you try to cut the flapjack when warm it will disintegrate so try to resist the temptation!
- cut the cooled flapjack into approximately 16 pieces
- if you wish, melt the dark chocolate and drizzle it over the top over the flapjack. A few more chopped salted peanuts may be scattered over the chocolate too for an extra salty kick!