150g Sun-Pat Crunchy Peanut Butter

2 Large Eggs

1 Egg Yolk

100g White Chocolate Chopped

100g Unsalted Butter, melted and cooled

125g Plain Flour

1/2 tsp Baking Powder

175g Golden Caster Sugar

150g Carnation Caramel

How to make

  • Pre-heat the oven to 180˚C/Gas 4.

  • Beat the eggs and sugar until pale and fluffy. Add the butter and Sun-Pat Crunchy Peanut Butter and mix.

  • Sift in the flour and baking powder.

  • Finally, fold in the white chocolate pieces.

  • Pour two thirds of the mixture into a greased and lined 20cm square tin.

  • Spoon over dollops of the caramel, making sure to leave a few centimetres around the edge. (This will avoid the caramel leaking).

  • Finally add the remaining mixture on top and gently swirl to create a marbled pattern.

  • Bake for 30-35 minutes until golden brown.