By Simon Greenwood-Haigh

Easy Traybake White Chocolate Peanut Butter Flapjack


  • 250g rolled oats
  • 80g brown sugar
  • 100g butter
  • 3 tbsp Proper Nutty Slightly Salted Smunchy Peanut Butter
  • 300g white chocolate


  1. Melt butter, brown sugar and Proper Nutty in a pan
  2. Combine with rolled oats
  3. Pat down into a greaseproofed baked tray and bake for 180 degrees for 20mins
  4. While that's cooking, melt your white chocolate over a bain marie
  5. Pour over chocolate and more peanut butter
  6. Leave to set on the side for 30mins, cover then leave in the fridge for 1 hour
  7. Proper tasty!


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