PBJ Thumbprint Bars

Ingredients

• 135g (9½ tablespoons) unsalted butter, at room temperature, plus extra for greasing
• 250g (2 cups) plain (all-purpose) flour
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• 150g (¾ cup) caster (superfine) sugar
• 175g (⅔ cup plus 2 tablespoons) light brown sugar
• 130g (½ cup) smooth peanut butter
• 1 teaspoon vanilla extract
• 2 large eggs
• 160g (½ cup) raspberry jam
• 75g (⅔ cup) salted peanuts, roughly chopped
• 50g white chocolate, melted
• 1 tablespoon smooth peanut butter, gently warmed

Steps

1. Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4. Lightly grease your 23 x 33cm (9 x 13in) baking tin and line with a strip of parchment paper that overhangs the long sides, securing it in place with metal clips.
2. Place the flour, baking powder and salt in a large bowl and whisk together.
3. Place the butter, sugars and peanut butter in a separate large bowl and beat with an electric mixer for about 5 minutes, until light and fluffy. Add the vanilla and beat briefly to combine. Add the eggs one at a time, beating until each is fully incorporated before adding the next. Add the flour mixture and beat on a low speed until evenly combined.
4. Scrape the batter into the prepared tin and spread evenly. Using a small spoon, or the handle of a wooden spoon, make lots of little holes over the surface of the dough, then fill them with jam. Sprinkle over the chopped peanuts, trying to avoid the jam.
5. Bake for about 35 minutes, or until set and firm around the edges. Set aside to cool completely in the tin. Use the parchment paper to carefully lift the bars from the tin, then use a sharp knife to cut into pieces.
6. For the topping, mix together the white chocolate and peanut butter and drizzle over the bars, using a spoon or a piping bag.
7. Stored in a sealed container, these will keep for 3–4 days.