Salty Peanut Butter Chocolate Chip Flapjacks

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Wednesday nights seem so dull and empty now that the Great British Bake Off is over.  No more terrible puns and double entendres, no more of Richard’s pencil tucked behind his ear, no more gems from Norman (my personal favourite:  “I’m using pesto – that’s exotic”).  And no more Wednesday nights bakes from me.  Throughout the series, every Wednesday I prepared a baked good to enjoy whilst watching (although my fellow also chipped in with a tasty banana bread one week and some chapatis another).  This was the one I baked for the finale, and it was held up as the best of the series, appropriately enough.

I’m sure Paul Hollywood would criticise away, but I’d like to think its chewy texture and salty, chocolatey taste would merit a “scrummy” from Mary Berry.  A girl can dream!

Salty Peanut Butter Chocolate Chip Flapjacks

Makes 9, from Isa Does It


1/2 cup smooth peanut butter

1/3 cup maple syrup

1/3 cup brown rice syrup

1 tbsp rapeseed oil

1 tsp vanilla extract

1/2 tsp salt

2 cups rolled oats

1 cup puffed rice cereal (like Rice Krispies)

1/2 cup roasted salted peanuts, roughly chopped

1/3 cup chocolate chips


1.  Preheat the oven to 180C and either grease and line a 20x20cm baking tin or get a foil one ready.

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2.  In a large bowl, use a fork to stir together the peanut butter with both kinds of syrup until smooth.

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3.  Next mix in the oil, vanilla and salt.

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4.  Add the oats and puffed rice cereal.  Mix firmly with the fork (or switch to your hands if necessary) to ensure all the cereal is coated.

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5.  Add the peanuts and chocolate chips and mix until evenly distributed.

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6.  Tip the mixture into the prepared tin and level it out as best you can.

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7.  Bake for about 22 minutes until it’s golden brown.  Let it cool completely in the tray before slicing it up.

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