Flapjacks Covered with Peanut Butter & Chocolate

Prep Time

20 min



Use Within

4-5 days


  • 270g ManiLife Deep Roast Smooth peanut butter
  • 70g syrup
  • 80g oats
  • 25g vanilla protein (or more oats)
  • 40-50ml almond milk (if using the protein powder)
Chocolate Ganache Topping:
  • 120g chocolate
  • 3 tbsp almond milk
  • 2 tbsp syrup
  • 30g ManíLife Peanut Butter


  1. Line a tin with parchment paper.
  2. Over a bain-marie melt the peanut butter & syrup together for the flapjack base and whisk until creamy and thick.
  3. Remove from the heat and stir in the oats, adding a splash of milk if needed.
  4. Pour the flapjack base into the lined tray and press down firmly with your hands to make an even base layer. Transfer to the fridge.
  5. Break up the chocolate into a clean bowl and melt over a bain-marie (yep, again). Remove from the heat once melted and stir in the milk and syrup until it thickens and turns glossy.
  6. Spread the ganache over the base layer. Drop dollops of the peanut butter over the chocolate ganache and drag a toothpick (or anything sharp) through the top layer to create a funky pattern.
  7. Return to the fridge and allow to set for 1 hour (the wait can be difficult, we know.)
  8. Once set, chop into 16 squares and dig in!


Introducing Peanut Butter Flapjacks. You simply have to try out these beauties. They’re perfect for parties and friends popping round for a coffee. Insane flavours – and a great gluten free alternative but watch out for gluten free chocolate.

Thanks to @Nourishingamy for creating this banging recipe!