Peanut butter blondies with peanut and coconut caramel

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Makes 8–12


By Matt Tebbutt
From Saturday Kitchen


For the peanut butter blondies

  • 200g/7oz unsalted butter, plus extra for greasing
  • 300g/10½oz crunchy peanut butter (or smooth peanut butter)
  • 340g/11¾oz soft light brown sugar (or any sugar, such as caster)
  • 2 free-range eggs, beaten
  • 1 tsp vanilla extract (or fresh vanilla seeds or essence)
  • 200g/7oz golden raisins (or normal raisins)
  • 260g/9¼oz plain flour (or self-raising, omitting the baking powder below)
  • 2 tsp baking powder
  • 50ml/2fl oz coconut milk
  • squirty cream, fresh cream or ice cream, to serve

For the peanut and coconut caramel

  • 150g/5½oz caster sugar
  • 175g/6oz coconut cream
  • 100g/3½oz crunchy peanut butter (or smooth peanut butter)
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