ULTIMATE SALTED CARAMEL PEANUT BUTTER FLAPJACKS.

PEANUT BUTTER FLAPJACKS TOPPED WITH A DARK CHOCOLATE GLAZE AND CARAMELISED SALTED PEANUTS.

My family is obsessed with peanut butter. Whether it is lathered on top of hot toast and combined with a thin layer of sweet strawberry jam, or used to make gooey oozing cookies, or even eaten by the spoonful alongside a banana, we cannot get enough of it. I wanted to make a gift for my sister, as a congratulations for her recent starring role in a musical. I wanted to choose ingredients that I knew she would love so I decided to focus my treat around peanuts.

These flapjacks contain condensed milk, which creates a creamier and softer texture. Furthermore, the crystallised sugar in the caramelised nuts sprinkled on top adds a certain sparkle that catches the eye and gives a Christmassy feel to the flapjacks!

INGREDIENTS

FOR THE FLAPJACK:

-170g peanut butter

-50g peanuts (lightly crushed)

-1 dessert spoons honey

-100g butter

-100g condensed milk

-200g rolled oats

-50g soft light brown sugar

FOR THE NUTS:

-100g peanuts

-100g caster sugar

-75ml water

FOR THE CHOCOLATE COATING:

-100g dark chocolate

-2 dessert spoons sunflower oil

-1 tbs butter

METHOD

Preheat the oven to 180°.

Melt the butter over a low heat in a saucepan. When it is almost melted, add the condensed milk, honey and peanut butter. When the mixture has turned to liquid, fold in the sugar. Remove from heat.

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Place the oats in a large bowl. Pour in the liquid mixture and stir. Finally, add the lightly crushed peanuts until the oats are evenly coated with nuts and the honey mixture.

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Pour the mix into a greased baking tray. Bake for around 20 minutes, until golden brown on top. The leave to cool – if the texture seems a little dry then place the flapjack on a cooling rack to prevent further cooking.

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FOR THE NUTS:

Now to prepare the nuts! Begin by covering a tray with baking paper.

Place the water and sugar in a saucepan and stir whilst bringing to the boil. When boiling, stop stirring but remember to tilt the pan to swirl the liquid, preventing crystallisation and sticking. The sugar water will eventually thicken. As soon as the mix begins to colour, remove from the heat and pour in the peanuts. Stir until the nuts are coated with the sugar glaze.

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Pour the nuts on to the tray. Sprinkle a pinch of sea salt on top and leave to cool.

If the nuts are stuck together, once cooled, crush lightly.

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CHOCOLATE COATING:

Break the chocolate up into chunks by bashing the bar with a wooden spoon, whilst it is still fully wrapped.

Melt the butter in a saucepan and add the chocolate chunks. When the chocolate begins to melt, add the oil. This will create a smoother and more runny texture that is easier to work with.

Pour over the flapjack so that it does not fully coat it, but runs diagonally through the bars.

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Stick the nuts on top of the chocolate. Store in a cool place so the chocolate solidifies and holds the peanuts in position.

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ENJOY!

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PLUS you can save any extra peanuts to top desserts, porridge, or even to have as a Christmas drinks snack!

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