Ingredients

• 375 g (2½ cups) cake flour
• 2.5 ml (½ tsp) baking powder
• 2.5 ml (½ tsp) salt
• 220 g (¾ cup + 2 Tbsp) butter, softened
• 150 g (1 cup) brown sugar
• 300 g (1 cup) smooth peanut butter
• 2 eggs
• 125 -250 ml (½ -1 cup) Rhodes Quality Apricot Jam

Method

1. Sift the cake flour, baking powder and salt into a large bowl.
2. In an electric mixer, beat the butter until pale and smooth.
3. Beat in the sugar.
4. Beat in the peanut butter.
5. Add the eggs one at a time beating well between each addition.
6. Turn the mixer speed to low and gradually beat in the flour until evenly blended and the mixture comes together in a thick dough.
7. Divide the mixture in half.
8. Place the one half in the freezer until hardened.
9. Press the remaining half into the bottom of a baking pan that has been sprayed with non-stick spray and lined with baking paper.
10. Spread the Rhodes Quality Apricot Jam evenly over the dough.
11. Remove the hardened dough from the freezer and grate over the top of the jam.
12. Bake the peanut bars in an oven that has been preheated to 180°C for 40 minutes or until the top is golden and crisp.
13. Remove and cool in the pan.
14. Cut into bars.

Cooking Tip: Use Rhodes Quality Strawberry Jam instead of the Rhodes Quality Apricot Jam. Use sugar free peanut butter as an alternative to sugar for a healthier option.