Friday 19 June 2015

Dark Chocolate + Peanut Butter Flapjacks.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Ramadan day two! How's it going?

Here, no one slept last night.
Iftar is at 9:45pm and we have to eat Sehri by 2:37am so yeah, no one slept.

Also, where has summer gone? It's been grey and cold all day. June? Where are you? The other day, I wheeled the oil radiator out of my room, announcing to the entire household that winter had officially finished, even contemplating bringing in a fan (a fan!!). Now, I'm not so sure.

I suppose we should be grateful though. Ramadan, last year, was very hot here and quite uncomfortable. This year, alhamdulillah, it is much better. Speaking of Ramadan, when discussing it with my 6 year old niece the other day, she advised (yes, actual advice) me that I should eat porridge at sehri time as it is quite filling what with all those oats.
I wonder what she would make of these flapjacks - they are primarily oats. And, peanut butter. And, really dark chocolate which I am such a new convert to - I love the stuff. 
Yes, I'm sure she would approve of these flapjacks and I hope you do too. They're sweet, sticky, nutty with rich chocolate running all the way through. Bake a batch this weekend to snack on at Iftar, Sehri and the time in between. Hope you like them!!

Flapjacks, previously: FlapjacksSticky Madinah Flapjacks

A Simple List of Ingredients:
1. Unsalted Butter
2. Peanut Butter
3. Light Brown Sugar
4. Golden Syrup
5. Honey
6. Porridge Oats
7. Salt
8. Dark Chocolate

Bismillah, let's begin!

Most important job first! Pre-heat the oven to 190C / Gas Mark 5.
Grease and line a 9x9 inch square baking dish and set aside.

Next, because I didn't have any dark chocolate chips, I chopped my own chocolate. 

Take 113 grams Dark Chocolate. If you have chocolate chips, you don't need to do this.

Otherwise, grab a board and a knife and cut the chocolate into chunks. By the way, I actually prefer chunks of chocolate as opposed to chips - so yum when melted.

Chop until you have a bowl full of chocolate chunks. I used a really dark chocolate (85% cocoa) and plain chocolate because it was all I had in the drawer. Also, if you prefer milk chocolate, go for it.

This recipe couldn't be easier. Gather your ingredients and a large, deep saucepan.

First in, butter. Of the unsalted variety because we'll be adding our own salt later.
If you only have salted, use it and leave out the salt.

So, into the pan goes 40 grams Unsalted Butter.

Next, the star (along with the chocolate) of these flapjacks, peanut butter! Use smooth or crunchy, whatever you have.

To the pan, add 40 grams Peanut Butter.

Next, light brown sugar. We use this as opposed to normal sugar for a more caramel flavour.

Measure out 113 grams Light Brown Sugar.

And, add it in.

Next, it's time to add a little sticky, sweetness to these flapjacks.

First up, golden syrup. The genius who thought to put this stuff into bottles needs a medal.

Seriously though. The golden syrup tin looks pretty and old-fashioned but was a nightmare to keep clean.

Anyway! I'm rambling again. Measure out 80ml Golden Syrup.

Pour it on in.

Everything already looks so good. But wait, a few more ingredients before we can bake.

The final sticky one is honey.

Add 3 tablespoons Honey.

And, it's time to let everything gently melt.

Place the pan over a gentle heat.

And, let the heat do its thing.

Give it a stir every now and then.

Until everything is well combined, melted and your kitchen smells of syrupy, peanut buttery goodness. 

Then, it's time for the oats and a little salt.

Measure out 315 grams Porridge Oats and a pinch of Salt.

Carefully add them to the pan.

Place the pan back on the low heat and stir in the oats.

Once stirred in, remove from the heat.

Time to add the final ingredient - 113 grams Dark Chocolate Chips (or in my case, chunks).
As I said before, use milk chocolate if you want, but I highly recommend the dark as it goes so well with the syrup and peanut butter.

Anyhoo, toss the chocolate in.

And, give it a mix. At this point, because the oats are hot, the chocolate will melt. But this just adds to the general deliciousness of everything. Go with it. All will be well.

Take the prepared baking dish from earlier and put in the mixture.

Get everything patted down and even. Bake at 190C / Gas Mark 5 for 25 minutes until the edges are golden.

Meanwhile, time to wash up. Waaaaaah!!
Can you tell I hate washing up??

Once baked, remove from the oven.

And, immediately mark out the squares with a knife - this will make cutting them out so much easier later on.

Let them cool completely before digging in. As you can see, we have no patience.

These flapjacks will stay perfectly well in an airtight container for a few days. When completely cool, the peanut butter flavour really comes to life and matched with the dark chocolate, it's a serious match. Not too sweet, very satisfying, I hope they feature in your next bake session.

Full Written Recipe:

Peanut Butter + Dark Chocolate Flapjacks.

Prep Time: About 15 minutes.
Bake Time: About 25 minutes.
Serves: Makes 16 squares.

40 grams Unsalted Butter
40 grams Peanut Butter (crunchy or smooth)
113 grams Light Brown Sugar
80ml Golden Syrup
3 tablespoons Honey
315 grams Porridge Oats
Pinch of Salt
113 grams Dark Chocolate Chips


Pre-heat the oven to 190C / Gas Mark 5.
Grease and line a 9x9 inch square baking dish.

Take a large saucepan. Into it, place the butter, peanut butter, light brown sugar, golden syrup and honey.

Place the pan onto a gentle heat and let everything melt slowly.

Once melted, stir in the salt and porridge oats.

Remove from the heat, and mix in the dark chocolate. Don’t worry if the chocolate begins to melt – this just adds to the general deliciousness of this recipe.

Place the mixture into the prepared baking dish, and flatten down until even.

Bake at 190C / Gas Mark 5 for 25 minutes until the edges have turned golden.

Mark out the squares whilst the flapjacks are still hot and then allow to cool completely.

Slice into squares and enjoy!

{Adapted from Francesca Scambler}

This Time One Year Ago:
Mexican Chicken Chilli Potato Pot

This Time Two Years Ago:
Spicy Harissa Drumstick Bake

Keep me in your duas, please, and enjoy your flapjacks,


Spice Enthusiast
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