Peanut butter flapjacks

Preheat the oven to 180oC (160oC fan) or gas mark 4. Grease and line a shallow 20cm square tin with parchment or greaseproof paper.

Put the peanut butter, sugar, golden syrup and oil into a medium pan, then heat gently until melted. Stir in the raisins and oats. Once the oats are evenly covered in the mixture, spoon it into the tin, pressing it until the mixture is evenly spread. Bake for 25 minutes or until just golden around the edges. If you’ve used a slightly bigger tin, make sure the mixture isn’t spread too thin because it might burn!

Remove from the oven and allow to cool slightly for 10 minutes. Whilst still warm, cut into your desired number of pieces. (Get a parent to help you when handling sharp objects) 

Melt the milk chocolate drops with the peanut butter and milk in a pan, stirring until smooth. Keep the mixture moving on a medium heat to stop it from burning or sticking. Spread evenly over the flapjack and scatter over the extra peanut butter. Once cooled, feel free to grab one or two! Sit back and tuck in!