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
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) 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
Method:
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.