¾ cup butter
¾ cup peanut butter
2 cups Bokomo Traditional Oats
2½ cups cake flour, sifted
¾ cup sugar
1/3 cup desiccated coconut
1 tsp ground cinnamon
1 tsp baking powder
1½ cups strawberry jam
Melted peanut butter, to drizzle
Preheat the oven to 180°C and line a baking dish with baking paper, sides hanging over the edge slightly.
Combine the butter and peanut butter in a heat-proof bowl and allow to melt in the microwave in 30-second intervals until melted.
In a large mixing bowl, add the flour, Bokomo Original Oats, sugar, desiccated coconut, baking powder and cinnamon and mix. Pour in the peanut butter mixture and stir to combine until a sand-like consistency is reached.
Tightly press ¾ of the crunchie mixture into the prepared baking dish.
Spread strawberry jam over this base layer, then crumble the remaining crunchie mixture over the jam.
Bake for 40-45 minutes, or until golden on top. Allow to cool for an hour.
Drizzle with melted peanut butter and cut into squares. ENJOY!