I’ve developed this mega-rich, mega-tasty treat from my Jammy Shortjacks. There was more to it than just swapping a few ingredients though. One or two other little tweeks have helped to make it so delicious.
Makes: 16 squares or 12 bigger slices
Time: Shortbread base about 30 minutes + cooling. Mid layer 5 minutes. Flapjack layer 30 minutes + cooling. So, just over an hour in total + cooling time.
Equipment: A 20cm/8” square baking tin plus other basics such as bowl, wooden spoon etc. You can use an electric mixer, but don’t really need one.
- 125g/4oz butter, softened
- 60g/2.5oz soft light brown or muscovado sugar
- 200g/7oz plain flour
- Pinch of salt
- 1 or 2 tsp ground cinnamon (optional)
- 150g/5oz smooth peanut butter
- 250g/9oz chocolate spread*
- 50g/2oz chocolate drops or small pieces (milk or dark chocolate)
*I use supermarket “own brand” choc spread which is fine. You could use more expensive spread, but I don’t think it’s worth the extra cash.
- 125g/4oz butter or use Flora/Stork/Buttery etcetera
- 100g/3.5oz Golden syrup
- Around 250g/9oz porridge oats
- 50g/2oz chocolate drops or small pieces
1. Heat the oven to 160C/ Fan 140C/ 325F/ Gas 3. Grease and line the tin.
2. Beat the butter and sugar until light and fluffy. Sift in the flour. Add a pinch of salt and the ground cinnamon (if using). Stir to mix smoothly.
3. Tip into the tin in blobs then spread the mixture and press down level using floured hands or a plastic dough scraper. Prick with a fork then bake for 15 minutes, until the edges begin to colour a little.
4. Either, set aside to cool before adding the mid-layer, or very carefully, blob it on now, taking advantage of the heat to soften the peanut butter and chocolate.
5. Put alternate blobs of chocolate and peanut butter on the base layer. Do this gently, taking care not to disturb the surface. Stir to mix. Place in fridge while you make the flapjack topping.
6. Melt the butter (or baking spread) and syrup together in a large saucepan.
7. Stir in the oats and chocolate to create a flapjack mixture. Spoon blobs of the mixture over the mid-layer and, even more gently than before, spread it all over. Bang the tray on your work surface a couple of times to release any trapped air.
8. Bake for 20 minutes (until golden).
9. Allow to cool in the tin – ideally, placed in the fridge. When cool, remove and cut into pieces.
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