Golden Syrup Flapjack Bars
Chewy peanut butter tray-bake bars sweetened with golden syrup and topped with chocolate and walnuts.
Allergens: contains cereals containing gluten, milk, peanuts, tree nuts. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 48g carbs · 24g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Aldi, Lidl, Asda, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 200g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Golden syrupnot compared | – | – |
| Caster sugarnot compared | – | £1.30 |
| Peanut butteruse 150g | £0.95340g · £0.28 per 100g | £1.10340g · £0.32 per 100g |
| Milk chocolate chipspack 100g · use 100g | £1.19£1.19 per 100g | £1.25£1.25 per 100g |
| Walnutsuse 50g | £2.25200g · £1.13 per 100g | £1.90100g · £1.90 per 100g |
| Basket total (full packs) | £7.04 | £6.55 |
| Cost of what this recipe uses | £3.78 | £4.38 |
| Per serving | £0.32 | £0.37 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Golden syrup, Caster sugar.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 12. For a different number, use the amounts in the table above.
- Preheat the oven to 180C (160C fan, gas 4). Line a 20cm x 30cm baking tin with baking parchment.
- Chop the walnuts into small pieces using a knife. Place them in a bowl and set aside.
- In a large bowl, weigh out 250g plain flour. Add the chopped walnuts to the flour and mix well. Set aside.
- In a saucepan, melt 200g unsalted butter over low heat. Once melted, remove from the heat and stir in 150g golden syrup and 100g caster sugar until well combined.
- Pour the melted butter and golden syrup mixture into the bowl with the flour and walnuts. Stir until the mixture starts to come together, then knead for 2-3 minutes until it forms a dough.
- Add 150g peanut butter to the dough and knead for another 2-3 minutes until well combined. Then, add 100g milk chocolate chips and knead for a further 2 minutes.
- Roll out the dough to a thickness of about 1cm on a lightly floured surface. Place the rolled-out dough into the prepared baking tin, pressing it down firmly to ensure it covers the base evenly.
- Bake in the preheated oven for 20-25 minutes, or until the edges are golden and a skewer inserted into the centre comes out clean.
- Allow the flapjack bars to cool completely in the tin before cutting them into 12 equal squares. This will help them set properly and prevent them from becoming too soft.
Tips
- To make the flapjack bars cheaper, you can swap the milk chocolate chips for dark chocolate or use a cheaper type of peanut butter.
- Store the flapjack bars in an airtight tin at room temperature for up to 3 days. For longer storage, you can freeze the baked flapjack bars for up to 3 months.
- If you prefer, you can freeze the dough or batter before baking. To do this, shape the dough into a log, wrap it tightly in cling film, and then in foil. Freeze for up to 3 months. When ready to bake, preheat the oven as usual, then bake the frozen dough for an additional 5-10 minutes to ensure it's fully cooked through.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 50g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Golden syrup · about 247g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Coconut Macaroons, Fudgy Milk Chocolate Brownies, Gingerbread Men. - Caster sugar · about 900g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Sticky Teriyaki Chicken Thighs. - Peanut butter · about 100g left
Keep the rest frozen: just reseal the bag. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Walnuts · about 50g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Overnight Oats with Fruit and Nuts, Chocolate Rocky Road Slice.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).