2 In Food

PB&J Bars

Hello! Did you have a good weekend? What did you get up to? I spent Friday night on a boat in Chelsea overlooking the beautifully lit-up Albert Bridge which, along with a few glasses of Rose, was lovely! I think Summer has finally hit England. We had a delicious BBQ on Saturday night, followed by BBQ’d bananas stuffed with chocolate (recommended to me by my friend April). Have you ever tried this? It was amazing! We experimented with milk, dark, and sliced Mars Bars! 
As if we needed more treats… I also baked these Peanut Butter and Jelly Bars, which we tucked into whilst reading books in the sun in the garden on Sunday. I adapted the recipe slightly from The Londoner. The fruity jam and crunchy peanuts provide the perfect sweet/ salty contrast. It’s been a while since I last posted a recipe…

180g plain flour
1 pinch baking powder
185g smooth peanut butter
165g caster sugar
110g unsalted butter
1 large egg
1 teaspoon vanilla extract
225g jam (I used Bonne Maman Raspberry, but choose your fave)
100g coarsely chopped salted dry roasted peanuts

Preheat your oven to 180°C / 350°F.
Grease an 8 x 8 inch baking pan with a little vegetable oil.
Pop your flour, baking powder, and 1/4 teaspoon salt into a bowl and put to one side. 
Now, cream together your peanut butter, sugar, and butter in large bowl until smooth. Add your egg and vanilla and beat until smooth. Add your flour mixture and continue to beat until fully combined. 
You should be left with a slightly crumbly, pastry like dough.
Pop half of this into a bowl and place it in the freezer.
Squidge the rest of it into the bottom of your pan. Smear a layer of jam over the top.
Leave it for about 5 mins and remove your dough from the freezer. 
Crumble it over your jam layer and press down gently to level.
Sprinkle your chopped peanuts over the top.
Bake in the middle of your oven for 30 mins, until the top starts to brown. 
When it’s ready, remove it from the oven and leave to cool on the side.Don’t try and tip it out of the pan, it will not end well!
When it’s cold, use a sharp knife to split it into manageable peanutty portions. 

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  • Reply
    June 3, 2013 at 7:29 pm

    Your recipe sounds gorgeous Polly – I'm tempted to try it myself this coming weekend 🙂

  • Reply
    Kelli / Fog and Forest
    June 3, 2013 at 7:43 pm

    These look so good!

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