My layered bake for tonight’s Let’s Bake Inverness meeting, is Peanut Butter and Jelly (Jam) bars – recipe courtesy of one of my favourite blog reads, The Londoner. I’m not a fan of peanut butter on toast but I do like peanut butter flavour (if it’s diluted in some way like icecream or buttercream)
I also made these Naniamo bars which didn’t turn out as well as I wanted – the dough was far too crumbly even when frozen but the top two layers peanut butter and chocolate layers set well and were yummy so they are still more than edible. There’ll be a photo of these on the Let’s Bake Inverness website once I get round to doing the event write up later in the week!
Anyway, back to the peanut butter and jelly. Mr B has an allergy to peanuts and some other nuts so we don’t have them as a regular item in the house but I got a tub of peanut butter for the purposes of baking. So I used the whole tub up in the two recipes I tried out.
The recipe is super easy. Make a dough. Freeze half of it. Spread the unfrozen half into a brownie tin, cover with jam. Crumble the remaining half of dough on top of the jam. Sprinkle salted peanuts on top and bake!
This bake is especially good if you fancy a sweet and savoury fix in one. I recommend using raspberry jam but you could use any flavour.