Gloriously nutty squares with a smooth caramel layer and milk chocolate drizzle. These flapjacks are so simple to make and the perfect afternoon pick me up or after dinner treat.
Ingredients
For the flapjacks
100g unsalted butter, cubed, plus extra for greasing
100g smooth peanut butter
100g soft light brown sugar
100g golden syrup
260g porridge oats
50g roasted, unsalted peanuts, roughly chopped
pinch salt
For the caramel
125ml double cream
65g soft light brown sugar
45g unsalted butter, cubed
1 tsp vanilla extract
pinch flaky sea salt
To finish
100g milk chocolate, melted & slightly cooled
handful roasted, unsalted peanuts, finely chopped
Instructions
Preheat the oven to 180 degrees C/160 degrees C fan. Grease a 20cm square baking pan with butter and line with baking parchment.
In a medium saucepan, melt the butter, peanut butter, sugar and golden syrup over a low heat until smooth and combined. Stir in the oats, peanuts and salt then scrape into the prepared tin and bake for 20 minutes or until golden at the edges. Remove from the oven and allow to cool completely.
To make the caramel, combine the cream and sugar in a small pan over a medium heat until the sugar has dissolved completely. Turn up the heat so the mixture comes to the boil then reduce to medium and simmer for 3 - 4 minutes, stirring constantly, until slightly thickened. Remove the pan from the heat and stir in the butter, vanilla and sea salt until combined. Pour the caramel over the flapjack base and leave to cool completely, then refrigerate until the caramel has set.
Remove the caramel flapjack from the tin and cut into fifteen squares. Drizzle each square with the melted milk chocolate and sprinkle over the peanuts. Allow to set at room temperature then serve.
These flapjacks will keep in an airtight container for up to one week.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2016/01/11/snickers-flapjacks/