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Peanut butter blondies with peanut and coconut caramel
Tins, packets and jars
300g/10½oz crunchy
peanut butter
(or smooth
peanut butter
)
260g/9¼oz
plain flour
(or self-raising, omitting the baking powder below)
50ml/2fl oz
coconut milk
175g/6oz
coconut cream
100g/3½oz crunchy
peanut butter
(or smooth
peanut butter
)
Cooking ingredients
340g/11¾oz soft light
brown sugar
(or any sugar, such as caster)
1 tsp
vanilla extract
(or fresh vanilla seeds or essence)
200g/7oz golden
raisins
(or normal
raisins
)
2 tsp
baking powder
150g/5½oz
caster sugar
Dairy, eggs and chilled
200g/7oz unsalted
butter
, plus extra for greasing
2 free-range
eggs
, beaten
squirty
cream
, fresh
cream
or ice
cream
, to serve
Back to recipe
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