Peanut butter blondies with caramel sauce recipe
 Peanut butter and coconut combine to make a salty, sweet blondie that's perfect for dessert. 200g/7oz unsalted butter, plus extra for greasing300g/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 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 150g/5½oz caster sugar 175g/6oz coconut cream 100g/3½oz crunchy peanut butter (or smooth peanut butter) 150g/5½oz caster sugar 175g/6oz coconut cream 100g/3½oz crunchy peanut butter (or smooth peanut butter) Method To make the peanut butter blondies, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 20cm/8in square cake tin with baking paper. Beat the butter in a bowl with the peanut butter. Beat in the sugar, eggs, vanilla and raisins. Fold in the flour and baking powder and stir in the coconut milk. Pour into the tin and bake for 25–35 minutes or until pale golden brown. To make the caramel, gently melt the sugar in a frying pan over a low heat until it turns a deep caramel colour. Remove immediately from the heat and stir in the coconut cream. Leave to cool slightly and stir in the peanut butter.Cut the blondies into pieces and serve with the squirty cream and caramel sauce. To make the peanut butter blondies, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 20cm/8in square cake tin with baking paper. To make the peanut butter blondies, preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 20cm/8in square cake tin with baking paper. Beat the butter in a bowl with the peanut butter. Beat in the sugar, eggs, vanilla and raisins. Fold in the flour and baking powder and stir in the coconut milk. Pour into the tin and bake for 25–35 minutes or until pale golden brown. Beat the butter in a bowl with the peanut butter. Beat in the sugar, eggs, vanilla and raisins. Fold in the flour and baking powder and stir in the coconut milk. Pour into the tin and bake for 25–35 minutes or until pale golden brown. To make the caramel, gently melt the sugar in a frying pan over a low heat until it turns a deep caramel colour. Remove immediately from the heat and stir in the coconut cream. Leave to cool slightly and stir in the peanut butter. To make the caramel, gently melt the sugar in a frying pan over a low heat until it turns a deep caramel colour. Remove immediately from the heat and stir in the coconut cream. Leave to cool slightly and stir in the peanut butter. Cut the blondies into pieces and serve with the squirty cream and caramel sauce. Cut the blondies into pieces and serve with the squirty cream and caramel sauce.