Peanut Butter and Caramac Blondies with Peanut Brittle

Gooey, sticky and so moreish. These peanut butter and carmac blondies with peanut brittle are seriously irresistible. Only trouble is you wont be able to stop eating them. Don’t let that stop you making them though they are totally a worthwhile treat.

peanut butter blondies

I cannot believe I have got through two whole years of blogging about food without sharing with you guys my infinite love of peanut butter. As soon as this realisation dawned on me I was straight to work working on what gloriously, peanutty sweet treat would be getting a spot on here. I had quite a few options which Im sure will feature in the months to come. Im actually a little stuck on how to describe these peanut butter and caramac blondies other than saying that they are just gooey peanut butter heaven with the addition of little puddles of melted caramac chocolate.

caramac blondies

peanut butter brittle blondies

Im struggling whilst looking at these blondies they have long gone and I would so love one right now. Im actually currently doing a whole 30 which is basically where you only eat whole foods for 30 days. Which is very unlike me, but I just wanted to see if I could do it. I think it can help to re-establish your relationship with food and also to notice any differences in my energy. I will update you on how this goes if you want me to at some point. So the next couple of weeks recipes have been planned in advance to reduce temptations. Enjoy these peanut butter blondies and I will be back on Friday using peanut butter in a soup.

blondies and ice cream

Peanut Butter and Caramac Blondies with Peanut Brittle

peanut butter caramac blondies

  • Prep Time: 20m
  • Cook Time: 30m

Ingredients

For the brittle

  • 200 g Caster sugar
  • 3 tbsp. Water
  • pinch Salt
  • 200 g Peanuts

For the blondies

  • 180 g Plain flour
  • 1 tsp. Baking powder
  • pinch Salt
  • 100 g Unsalted butter
  • 150 g Sugar
  • 2 Eggs
  • 1 tsp. Vanilla extract
  • 150 g Crunchy peanut butter
  • 150 g Golden syrup
  • 200 g Caramac buttons

Instructions

For the brittle

  1. Grease a baking sheet. In a pan over a high heat add the sugar and water and heat until the sugar dissolves, stir until the sugar turns golden brown, remove from the heat and add the salt and peanuts quickly combine and pour onto the greased baking sheet, spread out with a spatula. Leave to cool and go hard for 15 mins.

For the blondies

  1. Preheat the oven to 180c /350f/ 160fan/ gas4. Grease and line a baking tin. In a bowl combine the flour, baking powder and salt. In a separate bowl cream together the butter and sugar until smooth.
  2. Now add one egg at a time to the butter beating in fully also add the vanilla. Now add in the flour beat well then add the peanut butter and syrup combine well. Lastly add the caramac buttons and combine.
  3. Pour the mixture into your lined tin and bake for about 25 minutes. Now remove from oven and crumble over some peanut brittle continue to bake for another 5 or 10 mins. The blondies will be moist and gooey.
  • Good on you for trying the whole 30! I’m not sure I would be able to do, I have the biggest sweet tooth and such a love of pasta and bread, I can’t imagine trying to give it up even for a month haha! These blondies look amazing though and I love how you paired it with brittle 🙂 x

    • Im not gonna lie Claudia its definitely a challenge for me I love bread and pasta too and cake and biscuits etc ..just over half way now.

  • You described them perfectly but I’d add one more adjective: SINFUL!!! :-p
    Oh my gosh, they do look absolutely delicious and perfect. Would love to have one right now!

    Let me know how the ‘whole 30’ challenge goes!

    xoxo

    • Thanks Gemma yes they are definitely sinful for sure. I will let you know how the whole 30 goes so far so good. The hardest thing ive found is your not allowed legummes so no hummus or peanut butter. So these blondies were my good bye to peanut butter for a while.

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