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 ones I love to take hillwalking with me.
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!
For This Flapjack Recipe You May Need……
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This is the 8-inch square non-stick cake tin that I use in the making of these baked flapjack bars and in many of my other no-bake recipes too.
What I love about this cake tin is that it’s dishwasher and freezer safe.
And because it’s made of durable non-stick Carbon steel it’s really easy to clean! Is your current cake tin easy to clean?
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Other Popular Flapjack and Oatbar Recipes You Might Also Like
- 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.
Coming Thursday on Neil’s Healthy Meals
Folks, my recent trips around the world to Hong Kong and Bali have allowed me to sample some of the most amazing fresh foods.
I know, I’m a very lucky guy.
I want to be able to share those foods with you and for you to enjoy them too.
One of my favourite traditional Middle Eastern salads is a Tabbouleh and I’ve created a simple variation for you to try!
I hope you’ll join me next Thursday for that recipe!
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! 🙂
- 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 an 8x8inch 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.