Spring has arrived! I’m so excited, it’s my favourite season of the year, flowers are coming into bloom, and the air smells fresher, more fragrant, and full of sunshine.
I’ve been gallivating about, eating my way around London. There’s nothing else quite like it. I am perpetually surprised at the variety, the vastness, and the sheer quality of the produce you can find.
Anyway, I was reminded of these all-American Peanut Butter and Jelly Bars whilst lusting after the bars served at Outsider Tart. I last made them two years ago and thought it was about time they resurfaced!
They are super easy and quick to make. You can have them rolled out and ready for eating in about 40 mins, which is always a bonus.
I changed the recipe around a little, reducing the sugar and butter, throwing in a little wholemeal flour and rolled oats. They turned out just as I remembered, that classic combo of salty-and-sweet, slightly crumbly, and very, very moreish.
Peanut Butter and Jam Bars
- 115g butter
- 200g crunchy peanut butter
- 60g caster sugar
- 60g soft light brown sugar
- 1 egg
- 150g plain flour
- 50g wholemeal flour
- 50g rolled oats
- 1/2 jar raspberry jam
- handful of coarsely chopped peanuts
Preheat the oven to 180˚C. Grease and line a square baking tin.
Beat the butter, peanut butter and sugars together, followed by the egg, then the flour and oats. Split this in half. Press half the dough into the tin to form the base of the bar and spread a layer of jam on top. Break up the remaining dough into crumbs and sprinkle on top. Sprinkle finally with the handful of chopped peanuts and bake for 25 minutes until the top is golden brown. Slice into squares.
Take a big slice outdoors, eat blissfully, and bask in the wonderful Spring sunshine.