390 g Caramel Crunch Peanut butter
2 large eggs
2 bananas, crushed with a fork
1/2 cup white sugar
1 cup cacao powder
4 teaspoons Marmite
Preheat oven to 200 oC. Mix all the ingredients together and spoon into greased 12 muffin pan. Wet your fingers and smooth it out. Bake for 25 minutes. Let cool in pan for at least 15 minutes.
Recipe and photo: Alma Pretorius
1/2 cup peanut butter (smooth)
1 and 1/2 cup grated cheddar cheese
1 large egg
24 pickled jalapeno slices
Preheat oven to 180 oC. Mix the peanut butter, egg and cheese together, roll in small balls, press in 1 chopped slice of pickled jalapeno into each ball and place on greased baking sheet. Press lightly down with fork. Bake for 10 minutes. Let cool for 10 minutes on tray, remove and let it cool down completely on wire rack. (It hardens as it cools.)
Recipe and photo: Alma Pretorius
Makes 6 big cookies
1/2 cup peanut butter
1 large egg
1/4 cup white sugar
36 g packet LAYS Caribbean and Balsamic Vinegar Crisps, crushed
6 squares white chocolate
Preheat oven to 170 oC. Spray baking sheet. Mix the peanut butter, egg, sugar and crushed crisps together. Form a golf-size ball, fold in 1 square chocolate, cover it up and place on sheet (not too close, they do spread). Bake for 12 minutes.
Recipe and photo: Alma Pretorius
