Ingredients:

226 g unsalted butter at room temperature, plus more for greasing

1½ cups Illovo White Sugar

1 tspn vanilla extract

2 extra-large eggs, at room temperature

2 cups creamy peanut butter

3 cups all-purpose flour

1 tspn baking powder

1½ tspn salt

1½ cups raspberry jam (or other jam of your choice)

⅔ cups salted peanuts, coarsely chopped

Directions:

1. Preheat the oven to 180°C and grease a 9x13x2inch baking pan or tray.

2. In a bowl (or using an electric mixer on medium speed), cream the butter and sugar until yellow about 2 minutes. Add the vanilla extract, eggs, and peanut butter and mix until well combined (if using an electric mixer, switch to low speed when adding these ingredients).

3. In a separate bowl, sift together the flour, baking powder, and salt. Add to the peanut butter mixture and mix until just combined (low speed on an electric mixer).

4. Spread ⅔ of the dough in the baking pan and use a knife to spread it evenly. Spread jam evenly over the dough. Drop small blobs of the remaining dough evenly over the jam (the jam doesn’t have to be completely covered). Sprinkle with chopped peanuts and bake for 45 minutes or until golden brown.

5. Leave to cool and cut into small squares before serving.

Bon Appetit!