Friday, 13 May 2016

Peanut Butter + Chocolate Stuffed Flapjacks.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I think your Friday could do with a batch of flapjacks.

Especially ones that have been stuffed with peanut butter and chocolate.


I know I say this with practically every recipe but these guys are most definitely one of my new addictions. They're made with only 5 ingredients and come together in minutes. Butter and brown sugar are melted until bubbling before oats are stirred in. Meanwhile, more melting! This time, dark chocolate and peanut butter. The oats and nutty chocolate are then sandwiched together in a tin before baking until golden brown. 

To get the beautiful, set fudgy centres that you see here, I leave mine to chill in the fridge until completely cold. I know you will probably want to dig straight in but trust me, give these time to set up.

Because once cold and sliced, these flapjacks will remind you of a peanut butter cup. Oaty and chewy just like a proper flapjack should be but with a surprise sweet-salty centre. Complete heaven for me. And, if you're not a peanut butter fan or are allergic, simply swap it out for more chocolate. Chocolate stuffed flapjacks anyone?

Flapjacks, previously: dark chocolate + peanut butter flapjacks // flapjacks // sticky Madinah flapjacks

A Simple List of Ingredients:
1. Butter
2. Soft Light Brown Sugar
3. Oats
4. Dark Chocolate 
5. Milk Chocolate (not pictured here but used)
6. Peanut Butter

Bismillah, let's begin!


Before baking, get the oven on to 180C / Gas Mark 4. Also, take an 8x8 inch square baking tin.


Grease and line the tin with baking paper. I like to leave my paper hanging over the edge - this makes it easier to pull the flapjacks out of the tin later.


Now, onto the flapjacks. They are the easiest things. We begin with a deep saucepan.


Into which will go 170 grams Butter. Salted or unsalted - it's up to you!


Add in 90 grams Soft Light Brown Sugar. Using brown sugar instead of white will give our flapjacks the best flavour.


Place over a medium heat.


And, let the butter melt and the sugar dissolve.


Be sure to stir every now and then to help things along.


Once melted, you'll notice that the butter rises to the top and the sugar at the bottom. Don't worry about this - it's completely fine!


Now that our sugar is dissolved and butter is melted, we're going to let the two bubble together for a minute or two.


Once bubbling, remove from the heat.


It will still bubble off the heat for a minute or two.


Before calming down.


Next, it's time to add the oats!


Add in 255 grams Rolled Oats. These are also known as porridge oats. 


Stir the oats into the butter and sugar.


Until each oat is well coated in both.


Then, set the oats aside while we melt the chocolate and peanut butter.


To do which, we will need a microwave-safe bowl.


To it, add 90 grams Milk Chocolate and 90 grams Dark Chocolate. Make sure to break the chocolate up to make melting easier.
I prefer a mixture of the two but you can do either all milk or all dark chocolate, if you prefer.


Then, the things that makes these flapjacks - 80 grams Peanut Butter. I used smooth but you could use crunchy. And as I said earlier, if you're allergic, leave it out and add an extra 80 grams of chocolate.


Place the bowl into the microwave for 1 minute until just melted.


Give it a stir ...


... until well combined and melted. If you want to enjoy a spoonful of this goodness, be my guest!


Our oats are ready and so is our chocolate. Time to assemble the flapjacks!

Begin by tumbling half of the oat mixture into the bottom of our prepared tin.
Also, if your oats have hardened slightly while you were melting chocolate, it's fine - just give them a quick stir.


Once about half the oats are in ...


... press them down with the back of a spoon.


Next, pour all the chocolate peanut butter over the oats.


Like this!


Once all the chocolate is in ...


... grab a palette knife.


And, spread out evenly.


You could also use the back of a spoon.


Once spread, it's time for the rest of the oats.


Scrape out all the rest of the oats on top of the chocolate.


Once they are all in ...


... spread out.


And, press down with the back of a spoon.


Then, bake your flapjacks for 20 minutes at 180C / Gas Mark 4.


The flapjacks are done when the edges are golden brown.


You may see that there is some foam on top of the oats. That is the butter and will settle as the flapjacks cool.


Let the flapjacks cool in the tin to room temperature and then place in the fridge to chill completely. I left mine overnight. Torturous, but so worth it.


When completely cold, pull the flapjacks out of the tin and on to a board.


This is the reason why we completely chill the flapjacks - the middle layer of peanut butter chocolate is completely set now and like the best fudge ever!


To cut, take a knife.


And, slice up!


I cut 18 bars but you could do squares too!


So, these flapjacks look pretty innocent right now ..


... but it's when you turn them upwards that you see the best thing ever!


A layer of peanut butter chocolate.


This sweet salty combo along with buttery, caramel oats - it's pretty good.




Make a batch this weekend to help get you through the week ahead - these store best in an airtight container in the fridge! Be sure to share your creations with me!

Full Written Recipe:


Peanut Butter + Chocolate Stuffed Flapjacks.

Prep Time: About 10 minutes.
Bake Time: About 20 minutes.
Chill Time: About a few hours or overnight.
Serves: Slices into 18 small bars.

Ingredients
170 grams Butter
90 grams Soft Light Brown Sugar
255 grams Rolled Oats
90 grams Dark Chocolate
90 grams Milk Chocolate
80 grams Peanut Butter

Method

Before baking, grease and line 8x8 inch square baking tin. Turn the oven on to 180C / Gas Mark 4.

Prepare the oats! In a large, deep saucepan, place the butter and brown sugar. Heat over a medium heat until the butter has melted and the sugar has dissolved – stirring every now and then. Let the mixture bubble for a minute or two before removing from the heat.
Add the oats to the pan and stir until well combined. Set aside until needed.

Melt the chocolate and peanut butter! In a microwave-safe bowl, place the dark chocolate, milk chocolate and peanut butter. Heat in the microwave for 1 minute until just melted. Stir to combine.

Assemble the flapjacks! Pour half the oats into the tin and press in with the back of a spoon. Pour over the chocolate peanut butter and spread evenly. Cover with the remaining oats and press in with the back of a spoon.

Bake! Bake the flapjacks for 20 minutes at 180C / Gas Mark 4. They are done when the edges are golden brown.

Cool! Let them cool in the tin for a few hours before throwing in the fridge to chill completely. I like to leave them there overnight to make sure that they are completely set.

Eat! Remove the flapjacks from the tin and slice up! Enjoy!

{Adapted from The Cookies + Cups Cookbook via How Sweet Eats}

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



Wasalaam!

7 comments

  1. I guess I could use this recipe to also make date squares? With Dates and honey and I guess more brown sugar? I love this recipe though.

    ReplyDelete
  2. Nevermind lol I found you already have a recipe for that too :) https://thismuslimgirlbakes.blogspot.ca/2012/12/sticky-madinah-flapjacks.html

    ReplyDelete
    Replies
    1. Hi Troodi! Yes, that recipe would be the one to do with dates. Enjoy! :)

      Delete
  3. Thanks for sharing your recipe.A best one to try out with oats.I will definitely try this.Last week I just tried few Ramadan snacks and it worked well.

    ReplyDelete
    Replies
    1. Hope you love them as much as we did! :)

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  4. These turned out just perfect. Thanks for putting this recipe up. Our fav.

    Simon

    ReplyDelete

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