Ingredients
- 150 gflour
- 1/2 tspbaking powder
- 1/8 tspbicarbonate of soda
- Pinchsea salt
- 75 gbutter, melted
- 200 glight brown sugar
- 1 TbspStaffords Bourbon Vanilla Extract with Seeds
- 1 largefree-range egg, room temperature
- 2 Tbsppeanut butter
- 100 gpretzels, broken into bits, plus a few whole pretzels for the top
- 150 gStaffords Dark Choc Disks, roughly chopped
Made with Staffords
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Method
Preheat the oven to 180°C. Line a 22 cm x 22 cm tin with baking paper, letting it hang over the edges so you can lift the bars out easily.
Whisk the flour, baking powder, bicarbonate of soda and salt together in a medium bowl and set aside.
In a separate bowl, whisk the melted butter, brown sugar and vanilla until well combined. Add the egg and peanut butter and mix well.
Sprinkle in the dry ingredients and stir until combined. Fold in the chocolate disks and pretzels.
Scrape the mixture into the prepared tin and smooth down. Arrange some whole pretzels and chunky pieces of chocolate on top.
Bake for about 25 minutes, until lightly browned on top. The centre will still be gooey.
Cool in the tin, then lift out using the paper and transfer to a wire rack to cool completely. Cut into 16 squares and share with loved ones.
