Salted Pretzel, Peanut Butter and White Chocolate Blondies

These blondies are soft and buttery with crunch, salted pretzels, lashings of peanut butter and studs of white chocolate throughout. Enjoy!

INGREDIENTS

180g butter, at room temperature

200g Pic's Smooth Peanut Butter

340g brown sugar

2 eggs

1 tbsp vanilla essence or paste

250g plain flour

300g white chocolate chunks or chips

24 salted pretzel crisps

1 tsp salt (optional)

TOPPING

50g Pic's Peanut Butter

50g milk chocolate (or any)

flaky salt

METHOD

1. Preheat oven to 190°C (170°C fan) and line a 33cm × 23cm baking tin with baking paper.

2. In a large bowl, mix butter, peanut butter and sugar together unit combined.

3. Crack eggs in one at a time, mixing well to combine, then add vanilla and stir through.

4. Add flour and stir until just mixed through. Add white chocolate chunks or chips and fold through evenly. It should be a thick, heavy
   batter.

5. Tip batter into the prepared fin and use a spatula to even it out.
   Place pretzels on top of the mix - 4 along the top and 6 lengthways, or roughly scattered across the top - gently pressing them into the batter.

6. Bake for 25-30 minutes, removing from the oven when golden and set around the edges but still soft in the middle - it will firm up once cooled. It's okay if it looks a little undercooked when you take it out of the oven - that's what we want! Leave to cool in the tin.

7. Once the blondies are at room temperature, gently warm peanut butter and separately melt milk chocolate in 10-second bursts in the microwave). Drizzle peanut butter and chocolate over the top and finish with a sprinkle of flaky salt.

8. Use a sharp knife to slice the blondies once they've cooled to room temperature. For straight, super-clean lines, keep the blondies in the fridge until ready to slice.

   Store at room temperature in an airtight container for up to 5 days.