Traditional Scottish flapjacks flavoured with peanut butter and dark chocolate chips. A simple energy bar tray bake made with porridge oats.

Peanut Butter and Dark Chocolate Flapjack

Peanut Butter and Dark Chocolate Flapjacks

Continuing my craving for peanut butter I made these chewy flapjacks.

I saw a basic recipe in a free supermarket magazine, made a few changes, changed it into cup measures and voila!

Using cup measures is so much easier for a recipe like this. If you don't have a cup measure, use a teacup.

The wee boy and I also shared a peanut butter and Nutella sandwich as a snack this afternoon, it was very yummy.

You can see him eyeing up the flapjacks.

Peanut Butter and Dark Chocolate Flapjacks

What Are Flapjacks?

Flapjacks are a traditional Scottish traybake made with porridge oats.

Oats are a staple crop in Scotland and feature in many of our seasonal recipes such as porridge, crancahan, fruit crumble and overnight oats.

The basic flapjack recipe is made with oats, butter, sugar and honey, but it can easily be tweaked.

porridge oats


The main ingredient of this simple traybake is oats.

The best type of oats to use is porridge oats.

Jumbo oats are too coarse and you may find they don't bind well and fall apart and oatmeal is just too fine for this recipe.

peanut butter

Peanut Butter

Peanut butter helps to bind these flapjacks and adds a lot of flavour too.

It also pairs so well with chocolate.

I used crunchy peanut butter for texture, but it can also be made with smooth peanut butter if you prefer that or if that's what you have in your cupboard.

dark chocolate chips

Dark chocolate chips

The chocolate in this recipe comes in the form of dark chocolate chips.

If you are making these flapjacks vegan, then do be careful when buying chocolate chips as many dark chocolate chips which you would assume would be suitable for vegans, actually contains milk.

If you can't find any suitable chocolate chips you could instead chop some dark chocolate into small chunks.

Try these flapjacks next

blueberry and lemon oaty breakfast bars

If you like these peanut butter and dark chocolate flapjacks, why not try my blueberry and lemon oaty breakfast bars and yes my photography has improved somewhat since 2011 when this recipe was published. 

I must reshoot these peanut butter and chocolate flapjacks when I have the chance. 

You may also like my oaty chocolate and banana cookies, which are chewy like a flapjack.

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Yield: 16 squares

Peanut Butter and Dark Chocolate Flapjacks

Peanut Butter and Dark Chocolate Flapjacks

Traditional Scottish flapjacks flavoured with peanut butter and dark chocolate chips. A simple energy bar tray bake made with porridge oats.
prep time: 10 Mcook time: 25 Mtotal time: 35 M


  • 1⁄3 cup unsalted butter or dairy free spread
  • 1⁄3 cup crunchy nut peanut butter
  • ½ cup demerara sugar
  • ¼ cup golden syrup
  • 3 cups porridge oats
  • a pinch of salt
  • ½ cup dark chocolate chips


How to cook Peanut Butter and Dark Chocolate Flapjacks

  1. Preheat the oven to 130c fan/150c/Gas Mark 2.
  2. Line a 20cm x 20cm square tin with greaseproof paper. I rub a little margarine on the tin, so the paper will hold in place.
  3. Before measuring out the peanut butter and golden syrup, rub a little olive oil over your measuring cup and they will slide out easily. It makes the process so much easier.
  4. In a pan, gently melt together the butter, peanut butter, sugar and syrup.
  5. In a large bowl sprinkle a pinch of salt over the oats and mix in.
  6. Pour the melted peanut butter mixture over the oats and stir until well combined. 
  7. Leave to cool before adding the chocolate chips to retain their shape. I was in too much of a rush, so I have smeared chocolate instead of chocolate chips.
  8. Pour into your prepared tin and smooth out with a spoon.
  9. Bake in the pre-heated oven for 25-30 minutes until golden.
  10. Leave to cool for a few minutes before scoring out the squares. Leave the flapjacks in the tin to cool completely.
  11. Enjoy!


These can be kept in a cake tin or airtight container for 3-4 days.
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