Chocolatey Nutty Flapjack Slices


  • Olive oil cooking spray 
  • 280g of chocolate bourbon cream biscuits (finely ground) 
  • 130g of old-fashioned oats 
  • 150g of sugar 
  • 1/4 tsp of coarse salt 
  • 140g of unsalted vegan butter (cut into small pieces) 
  • 227g of chunky peanut butter 
  • 170g (plus 3 tbsp) of smooth peanut butter 
  • 120g Vegan Milk Chocolate (melted)


  1. Line a deep square baking tray with parchment, leaving a 2-inch overhang on the 2 long sides. 
  2. Combine biscuits, oats, sugar, and salt in a large bowl. 
  3. Melt butter in a medium saucepan over medium heat, then add chunky peanut butter and smooth peanut butter, whisking until well combined. 
  4. Add peanut butter mixture to dry mixture, stirring until combined and melted. 
  5. Transfer to tray, and use the bottom of a measuring cup or an offset spatula to firmly press mixture into an even layer. 
  6. Refrigerate for 30 minutes. 
  7. Melt chocolate in microwave and pour over chilled mixture and, using an offset spatula, spread into a thin layer that covers the surface 
  8. Refrigerate until hardened, at least 15 minutes. 
  9. Heat remaining 3 tbsp of smooth peanut butter in a small saucepan until runny. 
  10. Drizzle peanut butter over chilled chocolate. 
  11. Refrigerate until hardened, about 15 minutes. 
  12. Use parchment to lift out chilled block of bars. 
  13. Run a sharp knife under hot water, dry well, and cut into 24 squares, wiping knife between cuts. 
  14. Let bars stand at room temperature for 10 minutes before serving.
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