Peanut Butter Oat Crunchies

[et_pb_section admin_label=”section”][et_pb_row admin_label=”row”][et_pb_column type=”4_4″][et_pb_text admin_label=”Peanut Butter Oat Crunchies” saved_tabs=”all” background_layout=”light” text_orientation=”left” use_border_color=”off” border_color=”#ffffff” border_style=”solid”]

Peanut Butter Oat Crunchies

[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row admin_label=”Row”][et_pb_column type=”1_2″][et_pb_image admin_label=”Peanut Butter Oat Crunchies” src=”https://www.zolanene.com/wp-content/uploads/2017/03/peanut-butter-crunchies.jpg” show_in_lightbox=”off” url_new_window=”off” use_overlay=”off” animation=”left” sticky=”off” align=”left” force_fullwidth=”off” always_center_on_mobile=”on” use_border_color=”off” border_color=”#ffffff” border_style=”solid”] [/et_pb_image][/et_pb_column][et_pb_column type=”1_2″][et_pb_text admin_label=”Peanut Butter Oat Crunchies” background_layout=”light” text_orientation=”left” use_border_color=”on” border_color=”#ffffff” border_style=”solid” border_width=”50px” text_text_color=”#223351″ background_color=”#ffffff” saved_tabs=”all”]

200g butter

2 Tbs golden syrup

50g peanut butter

1 cup flour

1 cup brown sugar

2 cups rolled oats

1 tsp bicarbonate of soda

1 cup peanuts nuts, coarsely chopped

1 cup desiccated coconut

 

Preheat oven to 180⁰C

Grease a 20cm x 20cm square baking tin

In a pot melt together the butter, syrup and peanut butter.

In a bowl, mix together the flour, brown sugar, Jungle oats, bicarb, peanuts and coconut.

Add the butter mixture and mix well to combine.

Transfer to a baking tin and press flat using a spoon.

Bake for 30 to 40 minutes until golden brown.

Remove from the oven, and while still hot, cut into squares.

Leave to cool completely in the tin.

 

[/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]