Black Cat Peanut Butter & Jam Crunchies

Add a twist to your crunchies with Black Cat Peanut Butter! 

Serves: 16
Time: 30-40 minutes
Recipe by: Thando Manyoni


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) Creamy Mayonaisse
120g (1 cup) Cake Wheat Flour
200g (1 cup) Castor Sugar
180g (2 cups) Jungle Oats
5ml (1 teaspoon) Bicarbonate of Soda
160g (1 cup) Desiccated Coconut


Preheat oven to 180⁰C and grease a 20cm x 20cm square baking tin.
In a saucepan, melt together butter, ALL GOLD Jam and the Black Cat Peanut Butter. Remove from heat and mix in the mayonnaise.
In a bowl, mix together cake wheat flour, brown sugar, Jungle oats, bicarbonate of soda, peanuts and coconut. Add the butter mixture and mix well to combine.
Transfer to a baking tin and press flat using a spoon. Bake for 30 to 40 minutes until golden brown.
Remove from the oven, while still hot, cut into squares. Leave to cool completely in the tin.

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