1 cup – 250 g smooth peanut butter [crunchy peanut butter also works well]
1 Cup – 250 g of Wikjo peanut sauce [ standard type ]
2/3 cup – 150g unsalted butter, softened to room temperature
1 and 1/2 – 300g cups light brown sugar
1 and 1/2 – 300g cups sugar
4 large eggs, lightly beaten
1 Tablespoon pure vanilla extract
2 cups plain – 260 g – [ all purpose] flour
2 teaspoons baking powder
1/2 teaspoon salt [ you may want to omit this if using the peanut sauce ]
12 oz dark chocolate chips
Preheat oven to 350 F / 180C.
Butter and line a 9×13 glass cake pan with baking parchment.
In a large bowl, mix the peanut butter, butter, and sugars until smooth and fluffy. [You may find that microwaving the butter and peanut butter helps.] Add eggs and vanilla. Mix well. Add flour, baking powder, and salt. Mix well. Transfer mixture to prepared cake pan. Sprinkle the chocolate chips evenly over the top. Place in preheated oven for 5 minutes. Remove from oven and swirl the chocolate into the peanut butter batter using a butter knife. Place back in oven and bake for 25 to 30 minutes (or until a wooden skewer inserted into the peanut butter part of the bars comes out clean. Some of the chocolate may stick to the skewer, and that’s okay.) Place pan on wire rack and allow bars to cool for one hour. Cut into 12 to 24 squares. Store in an airtight container or on a covered cake plate, at room temperature, for up to 5 days.
Wijko peanut sauce is from Holland. If you can’t find it then you can make this with double the peanut butter and leave out the peanut sauce in which case you may want to add the salt back in. The link for the sauce is below.
http://www.wijko.nl/en/products/wijko_geconcentreerd/products/wijko-geconcentreerd-1000g
mortsmorsels 