We thought it was about time we brought you into our little circle.  Our circle of obsessing over peanut butter, of dreaming about layers of squidgy jam and studs of salt encrusted peanuts.  That's right, today we're sharing something very dear to us, something we thought we'd never share. Our recipe for peanut butter and jelly slices, one of our first and finest best sellers.

I know, I know, you can't believe your eyes right?  Well believe it, it just shows how much we love you, dear readers.  So, read on, turn the radio up and get in your baking groove cause here we go!

Peanut Butter and Jelly Slices

Ingredients:

350g plain flour

250g unsalted butter, softened
300g light brown sugar

550g chunky peanut butter
1tsp baking powder
1½ tsp table salt
2 large eggs
1tsp vanilla extract
300g strawberry or raspberry jam
small handful of salted peanuts

Method:

Heat oven to 160 C (fab) and grease a 9x13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside.  Or, if you're lazy you can always use a disposable aluminum pan.

In the bowl of an electric mixer fitted with the paddle attachment whisk together the butter and sugar until light and creamy.  Add the eggs one at a time, scraping down the sides of the pan between additions.  Add the peanut butter before adding the flour, baking powder and salt, mix until everything is just combined.

Tip 2/3 of the dough into your prepared pan and press into an even layer, using a spatula spread your chosen jam over the top of the dough.  Take small balls of the left over dough and flatten it in your hands, place the little pats over the jam layer.  You want it to look broken and cracked to allow the jam to ooze through.  Sprinkle over the salted peanuts and place the tray into the oven for 40 minutes until golden.

Allow to cool and slice into delicious bars.