I know I said I wasn't baking this month as I was on a diet (note the use of past tense) but, I am me, and therefore unable to stick to any diet of any type that does not incorporate baked goods. And with all the snow today I spotted the hahstag #EatForSnow on my Twitter feed whilst lounging in my bed around mid-day (I'm housebound because my Mini doesn't like snow) I figured it was a pretty understandable feeling to have in this cold weather and off I went down the stairs to do some baking.
There's not much I can resist more than peanut butter. I've revolted housemates in the past by settling down in front of the TV with a big jar and a spoon, yes, it's really that good. Throw in some dark chocolate and you're guaranteed a winner.
Together the flavours were wonderful - the dark chocolate has a bittersweet edge to it which compliments the salty nutty-ness of the peanut butter. The blocks I cut were a little crumbly, but if there's anything I've learnt from my flappy j adventures, it's that the texture varies and soft and crumbly is a winner.
I've decided to do a picture recipe so if you're following it, then you know it looks right....well, that's the logic I follow!
Dark Chocolate and Peanut Butter Flapjacks
50g crunchy peanut butter
50g demerara sugar
2 tbsp golden syrup
125g porridge oats
25g wholemeal plain flour
roughly 250g dark chocolate
1) Preheat the oven to 180C and grease and line an 8" square tin - I didn't and it was messy.
2) Melt the two butters, sugar and golden syrup over a low heat until dissolved.
3) Break the chocolate into rough chunks - I opted for a unique and rather aggressive method.
4) Add your dry ingredients to the melted fats and combine well.
5) Press into the tin and bake for 20-25 minutes.