Chocolate peanut butter raisin flapjacks are a delicious chocolatey treat. These soft and chewy bars are made with just 5 ingredients and are really easy to make!
Well I think that we're way overdue a tasty chocolate treat folks, so I've got a really easy one for you today!
These chocolate peanut butter raisin flapjacks are naturally sweetened with honey and raisins.
That makes them a slightly healthier version than the classic flapjack which is normally made with lots of golden syrup.
If you've no idea what a classic flapjack is then scroll on down a little in this recipe post and I'll enlighten you!
Let me just say that I do have a very similar version of these if you can't be bothered with switching your oven on!
My no bake chocolate peanut butter raisin oat bars appeared in June 2017.
Those are the ones I love to take hillwalking with me as I just take them out of the fridge and cut them up in the morning.
Now, unlike those no bake oat bars these chocolate peanut butter raisin flapjacks are baked but only for 10 minutes.
The reason why I baked these flapjacks was to make them firmer.
You can keep them in an airtight container rather than in your fridge.
Plus even with a delicious smooth layer of chocolate on top they're still only 328 calories each!
You'll find these bars amazingly soft and chewy too. They're just perfect to compliment your morning or afternoon cuppa!
What are Flapjacks?
So what exactly is a flapjack?
Well first of all I'm talking about flapjacks here in the UK and not in the US as that's an entirely different thing altogether!
We in the UK know a traditional flapjack as a sweet, tray baked bar made of oats, butter and golden syrup.
There are many variations of flapjacks where nuts, seeds and dried fruits can also be added to the basic 3 ingredients.
In my variation I've used oats, peanut butter and honey as the base to make it a slightly healthier variation than the traditional flapjack base.
Historically the word "flapjack" is recorded as being used as early as the 16th century. But it seems to have meant a "flat tart" at that time.
It was not until 1935 that the word was first used to describe a flat bar made of oats!
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Other Popular Flapjack and Oatbar Recipes You Might Also Like
- These cranberry and white chocolate flapjacks are easy to make. Delicious and sweet tasting these chewy treats are a great festive bake!
- No bake cranberry flapjacks. Delicious chewy and packed full of healthy oats nuts, almond butter and cranberries. This easy recipe is minimum effort too!
- These fruit and nut snack bars are tasty, chewy and crammed full of fruits, nuts and seeds. Taking less than an hour to make they make a great healthy snack in between meals at only 200 calories each.
- No-bake almond oat bars are just crammed full of delicious healthy oats, almonds, almond butter and honey. Easily portable, they’re a guaranteed energy boost just when you need it most.
- These easy healthier flapjacks are made with less butter and honey instead of syrup. They're perfect for kids lunch boxes or enjoying with a cuppa!
- Delicious cherry bakewell flapjacks. These easy to make baked oat bars are made from porridge oats, filled with cherry jam and topped with flaked almonds.
Chocolate Peanut Butter Raisin Flapjacks Recipe
You can change up this recipe and make it your own by adding in some seeds like sunflower or pumpkin seeds. The possibilities are endless!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Chocolate Peanut Butter Raisin Flapjacks Recipe
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- 150 g Smooth Peanut Butter
- 200 g honey
- 225 g Oats
- 70 g raisins
- 100 g plain Chocolate chopped up into pieces
- Preheat oven to 180C
- Grease and line the bottom and sides of a 20cm x 20cm square baking tin with greaseproof / parchment paper.
- In a large pan, gently melt the peanut butter and honey over a low heat until softened. About 5 minutes
- Stir in the oats and raisins and mix well together.
- Scrape the mixture into the baking tin and press down all over.
- Bake for 10 minutes until golden brown.
- Once cooked remove from oven and leave to cool.
- Whilst cooling gently melt the chocolate by placing it in a glass bowl over a simmering pan of hot water. About 5 minutes.
- Spread the melted chocolate over the top of the cooling oats and allow to solidify and cool. You can pop in the fridge if you wish it to cool quicker.
- Carefully remove the oat slab from the tin, place on a wooden board and cut into 9 squares.