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Nutty Halloween Flapjacks

Get your little monsters baking this Halloween with these spookily fun and nutty flapjacks using Good Club porridge oats and Meridian peanut butter.

  • Preparation time:
    20
    min(s)
  • Cooking time:
    20
    min(s)
  • Servings:
    10

What you'll need

  • Fondant Icing
  • 170g Good Club Organic Oats
  • Food Colouring
  • 160g Thursday Cottage honey
  • 100g Longman Salted Butter Roll
  • 50g Meridian peanut butter
  • 3 x 100g White Chocolate Bars
  • Edible Sugar Eyes

Products used

How to make

  1. Preheat the oven to 180°C/gas mark 4.
  2. While it’s warming, put the butter and honey in a pan and place over a low heat.
  3. When it’s melted, stir in the oats and peanut butter.
  4. Pour the mixture into a small, lined baking tin – a nice deep one – and press down well.
  5. Bake for 10-20 minutes or until golden brown.
  6. Leave to cool in the tin; then, you’re ready to start monster-making!
  7. Cut into rectangles. For the monster flapjacks, gently melt the white chocolate in a bowl over hot water and add your food colouring.
  8. Dip the flapjacks into the chocolate and stick on the edible eyes! For the mummy flapjacks, roll out the fondant icing and cut into strips.
  9. Put the edible eyes on the flapjacks, then criss-cross them with the icing strips leaving the eyes peering through. Spooky!

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