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As I’m sure you’ve all figured out by now, I’m pretty big on my baking. If I get the time I’ll always try to bake on the weekend, and a lot of what I make ends up being taken into work on Monday morning to be sampled by my colleagues, who are always more than willing to be my guinea pigs. After a good year or so of practice most of my bakes get a pretty good reception (even from the self confessed Paul Hollywood of the team, @sirjamesob) but nothing I’ve made has ever quite lived up to these bad boys.
I first came across the recipe for these Peanut Butter and Jam bars on one of my favourite blogs, The Londoner. If you don’t follow her you should do – she’s a babe and she makes/eats the most amazing food you’ve ever seen. Anyway, the recipe is so good that I really haven’t diverted too far from it, so I won’t be taking any credit for it whatsoever.
If you’re a Peanut Butter fan then these are going to blow your mind. They’re sweet, salty, crunchy and chewy and in my opinion are just about everything you could ask for in a sweet treat. Enjoy! Mx
200g plain flour
200g smooth peanut butter
180g golden caster sugar
1 large egg
1 pinch baking powder
A pinch of salt
1 teaspoon of vanilla extract (or vanilla flavouring if you’re cheap like me!)
About 150g jam – you can use whatever flavour you like, and you can be generous with the quantity!)
A handful of salted peanuts
1. Preheat your oven to about 180 degrees and line a 20cm square baking tin.
2. Put the butter, sugar and peanut butter into a food processor and blitz until smooth and creamy. You can do this step by hand, but if you’re a bit lazy like me then the food processor is the only way to go.
3. Add the egg and vanilla flavouring, and give it another whiz until well combined. Add the flour, baking power and salt to the mixture and blitz again until it starts to come together in a solid dough.
4. Split the dough in half and wrap one half in cling film and pop in the freezer. Take the remaining half and press into the base of your tin. Don’t worry about making it look pretty – get your hands in there and use your fingers – it’s the easiest way.
5. Spread a layer of jam on top of the mixture in the tin – you can be as liberal as you like!
6. Put this aside for about 5 minutes, and then remove the rest of the dough from the freezer. It should be quite crumbly by now, so simply crumble it over the jam and press down gently, so it’s all covered.
7. Roughly chop the peanuts and sprinkle over the top, pressing them into the mixture gently. Pop in the oven for about 25-30 minutes until the top starts to turn a golden brown.
8. Remove from the oven and leave to cool – this is really important as the jam is going to be molten by this point and you’ll end up with burnt everything if you try and tuck in before it’s fully cooled. As I was forever being told as a kid, patience is a virtue!
9. Once cool remove from the tin, cut into portions (I’ll leave the size up to you!) and enjoy!