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Peanut_butter_crunchies
Peanut Butter Crunchies

Makes 16

Ingredients

  • 100g butter
  • 30ml (2 tablespoons) ALL GOLD SUPER FINE APRICOT JAM
  • 60g (4 tablespoons) BLACK CAT SMOOTH PEANUT BUTTER (no sugar no salt)
  • 125ml ( ½ up) CROSSE & BLACKWELL CREAMY MAYONNAISE
  • 120g (1 cup) GOLDEN CLOUD CAKE WHEAT FLOUR
  • 200g (1 cup) castor sugar
  • 180 (2 cups) JUNGLE OATS
  • 5ml (1 teaspoon) bicarbonate of soda
  • 160g (1 cup) desiccated coconut
Method
  1. Preheat oven to 180⁰C. Grease a 20cm x 20cm square baking tin.
  2. In a saucepan, melt together butter, ALL GOLD JAM and BLACK CAT PEANUT BUTTER. Remove from heat and mix in CROSSE & BLACKWELL MAYONNAISE.
  3. In a bowl, mix together GOLDEN CLOUD CAKE WHEAT FLOUR, brown sugar, JUNGLE OATS, bicarbonate of soda, peanuts and coconut. Add the butter mixture and mix well to combine.
  4. Transfer to a baking tin and press flat using a spoon. Bake for 30 to 40 minutes until golden brown.
  5. Remove from the oven, while still hot, cut into squares. Leave to cool completely in the tin.
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