PBJ traybake
I did it, I managed to make this recipe work really well. So well in fact that I decided to take the remaining cake to school to save us killing each other over the last slice! I have used the idea of a millionaires shortbread as the basis of this recipe (ish)!
The Pink Whisk November Challenge
Goober traybake
Peanut butter shortbread
225g plain flour
75g soft brown sugar
100g softened butter
75g peanut butter
Peanut and jelly filling
175g peanuts (I used dry roasted)
6 heaped tablespoons bramble jelly (any seedless jam will do)
Peanut butter icing
100g icing sugar
2 tablespoons peanut butter
milk to slacken
Preheat the oven to 160C
Mix together the shortbread ingredients with a mixer or your hands until the mixture is a fine crumb.
Tip into a base lined tin and press down until smooth. The back of a spoon helps here.
Prick with a fork and bake for 30 to 40 minutes until golden brown.
Allow to cool a little. Keep the oven on.
Mix together the peanuts and the jelly(jam). Smear over the biscuit base evenly and place back in the oven for a further 10 minutes.
Cool completely before mixing together the icing and peanut butter. Pop into a piping bag, snip off the end and drizzle the top of the bake diagonally back and forth.
Cut into small pieces and serve.
Oh wow! I am in awe of this recipe – it has just shot up my ‘to bake’ list.
I am so glad I persevered with this recipe. Make sure you have plenty of friends to share it with as it isn’t a low calorie tray bake!