I was really excited to make these bars. The pairing of the salty peanuts with the sweet, sticky strawberry had me salivating at the thought alone! And in reality they are really tasty – I hope you enjoy them as much as I do!
Salted Peanut & Strawberry Bars
for the shortbread
- 300g plain flour
- 100g caster sugar
- 200g unsalted butter, cubed
for the filling and topping
- 50g salted peanuts
- 170g strawberry conserve
Preheat the oven to 180°C (170°C fan)/350°F/gas mark 4 and line the base of a 20cm square tin with non-stick baking paper. In a large bowl (or a food processor), combine the flour with the sugar then rub in the butter so the mixture resembles breadcrumbs. Tip 350g of the shortbread mixture into the prepared tin spread evenly then press down firmly; gently prick all over with a fork. Mix the remaining shortbread mixture with the peanuts then press together into a ball, set to one side.
Beat the conserve in a small bowl until smooth then spread over the shortbread base. Crumble the peanut-shortbread mixture over the conserve filling and carefully press down.
Bake in the preheated oven for about 35 minutes until the shortbread is golden brown and firm to the touch. Allow to cool completely before cutting into bars. Store in an airtight container for up to a week.