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Ingredients
- 5-1/3 ounces, weight Butter
- 3-5/8 ounces, weight Brown Sugar
- 5-1/3 ounces, weight All Natural Peanut Butter
- 7 ounces, weight Oats
- 5-1/3 ounces, weight Dried Cranberries
- 4 Tablespoons Strawberry Jam
Method
- Grease and line a baking tray about 20cm square. (I lined it with parchment paper or tin foil and sprayed with olive oil. Both times it worked great.) Preheat oven to 160°C/320°F.
- Melt the butter, sugar and peanut butter in a saucepan over very low heat, stirring until combined. Mix in oats and then cranberries.
- Spread the mixture over the tin and smooth to flatten. Then trickle strawberry jam over the top in whatever pattern you choose. .
- Bake for 30-35 minutes. Remove from the oven and leave to cool in the tin on the counter for at least one hour. Then put the tin in the fridge for another hour. This is an extremely painful process I know, but the colder, they are the better they will cut.
- Cut into ten slices (I divided in half and then into 5).
