Sweet, salty, crunchy, crumbly, dense, and jammy are all wonderful characteristics of this bake.
A peanut butter lover’s dream, for sure.Raspberry jam is sandwiched between two layers of dense peanut butter dough, all topped with coarsely chopped salted roasted peanuts.
The result is dense and rich in the best of senses.
Just a word to the wise, although it might be incredibly tempting, avoid cutting into this bake until it has completely, completely cooled.
Found and adapted form epicurious.
1 1/2 cups plain flour
1/2 tsp baking powder
3/4 cup smooth peanut butter
3/4 cup brown sugar
1/2 cup butter, soft
1 large egg
1 tsp vanilla extract
1 cup jam (I used raspberry, but choose your favorite)
2/3 cup coarsely chopped salted roasted peanuts
Preheat your oven to 350°F.
Whisk the baking powder, flour, and a pinch of salt into a bowl and put to one side.
Separately, cream together peanut butter, sugar, and butter in large bowl until smooth.
Add egg and vanilla and beat until smooth.
Add flour mixture and continue to beat until fully combined.
You should be left with a slightly crumbly, pastry like dough.
Press half the dough into the bottom of an 8 x 8 inch baking pan.
Smear the jam over the top.
Press the remaining dough, in portions, between your palms, and patch the surface of the pan, effectively covering the jam with another layer of dough.
Sprinkle the chopped peanuts over the top.
Bake in the middle of your oven for 40 minutes, until the top starts to brown.
When it’s ready, remove it from the oven & leave to cool on the side.
When it’s cold, use a sharp knife to split it into square portions.
Serve with a cold, cold glass of milk for maximal enjoyment.