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Chocolate peanut butter flapjacks

A stack of chocolate peanut butter flapjack squares

Chocolate peanut butter flapjacks

Name: Chocolate peanut butter flapjacks
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Makes 16 squares or 8 bars
Ingredients: 150g salted butter plus extra for the tin; 125g crunchy dark roast peanut butter; 150g light brown soft sugar; 4 tbsp golden syrup; 2 tbsp cocoa powder; 350g porridge oats; 50g dark chocolate (optional); 20g salted peanuts (optional)

Helena Busiakiewicz

Published: February 11, 2026 at 10:56 AM

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Makes 16 squares or 8 bars

Easy

Prep: 10 mins

Cook: 25 mins

plus cooling and optional setting

A star rating of 4.8 out of 5.9 ratingsRate

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Enjoy these flapjacks with a cuppa. We’ve used salted butter to balance the sweet flavours – you can amp this up with a sprinkle of sea salt flakes at the end, if you like

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

150g salted butter

plus extra for the tin
125g crunchy dark roast peanut butter
150g light brown soft sugar
4 tbsp golden syrup
2 tbsp cocoa powder
350g porridge oats
50g dark chocolate

(optional)
20g salted peanuts

(optional)

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Nutrition: Per serving (16)

kcal263
fat14g
saturates6g
carbs28g
sugars13g
fibre2g
protein5g
salt0.28g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Butter a 20cm square tin and line with baking parchment, leaving some overhanging the rim (this will help you remove the flapjacks after baking). Chop the 150g butter into cubes, then put in a large saucepan along with the peanut butter, brown sugar and golden syrup. Melt over low heat, stirring gently using a spatula until smooth and combined.
step 2

Sift over the cocoa powder, stirring to combine. When the mixture is a uniform colour and smooth, pour in the oats. Mix until fully combined, then spoon into the tin, spreading it out to the edges. Bake for 20-25 mins until bubbling and darkened at the edges. Leave to cool completely in the tin.
step 3

Once completely cool, lift the flapjacks out of the tin and cut into 8 bars or 16 squares. If you like, decorate the flapjacks; chop the dark chocolate into small chunks, then melt in a heatproof bowl in short bursts in the microwave or over a pan of simmering water (don’t let the bowl touch the water). Dunk one end of each bar or square into the melted chocolate, using a small spatula to help coat it. Finely chop the nuts, then sprinkle over the chocolate- coated flapjacks. Leave to set on a wire rack with a tray underneath to catch any dripping chocolate. Will keep in an airtight container for up to a week.

Recipe tips

More is more

If you fancy an even more luxurious treat, coat the entire top of the flapjacks in melted chocolate, then swirl with melted smooth peanut butter for a marbled effect.

Switch it up

This would work with most nut butters, like almond or hazelnut. Or, try using a flavoured peanut butter, like a date or cinnamon & maple one – they’d both be delicious.

Recipe from Good Food magazine, March 2026

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A star rating of 4.8 out of 5.9 ratings

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