Peanut Butter and Chocolate Flapjack

In order to perfect this recipe, we tried it out multiple times on the team to make sure it tasted just right. Eventually we cracked it and this version went down a storm in the Bee Shack…

Birds eye view of peanut butter and chocolate flapjack

Suitable for gluten free


300g gluten free oats

180g butter

80g peanut butter (we used smooth but you can use crunchy if you like!)

250g dairy free chocolate

Peanuts to scatter


Firstly, melt the butter and gradually add it to the oats.

Once you have mixed the oats and butter, add the peanut butter, mix until sticky and then spoon into a 30 x 18cm tray.

Place the tray in the fridge or freezer for 10-15 minutes to cool.

Melt the chocolate and add a heaped dessert spoon of peanut butter, stir until melted in with the chocolate then pour over the oats and smooth down.

Sprinkle with peanuts and then place in the fridge to cool for an hour before cutting!

Like this? Then why not try our Banoffee Flapjack Recipe?

Peanut butter and chocolate flapjack on plate

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