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Peanut butter blondies with peanut and coconut caramel

Prepare
less than 30 mins
Cook
30 mins to 1 hour
Serve
Makes 8–12

Peanut butter and coconut combine to make a salty, sweet blondie that's perfect for dessert.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the peanut butter blondies

For the peanut and coconut caramel

Method

  1. To make the peanut butter blondies, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 20cm/8in square cake tin with baking paper.

  2. Beat the butter in a bowl with the peanut butter. Beat in the sugar, eggs, vanilla and raisins. Fold in the flour and baking powder and stir in the coconut milk. Pour into the tin and bake for 25–35 minutes or until pale golden brown.

  3. To make the caramel, gently melt the sugar in a frying pan over a low heat until it turns a deep caramel colour. Remove immediately from the heat and stir in the coconut cream. Leave to cool slightly and stir in the peanut butter.

  4. Cut the blondies into pieces and serve with the squirty cream and caramel sauce.