Peanut Butter and Strawberry Jam Blondies

Perheat oven to 190 degrees conventional (170 degrees fan, gas mark 5).

Lightly butter a 20x30cm (8x12 inch) deep baking tin and line the bottom with baking parchment.

Put the butter, sugars and peanut butter in a medium-sized saucepan over a medium-low heat and stir until melted and the sugar is completely dissolved. Take off the heat and add 50g of the white chocolate and stir until it melts. Allow to cool for 15 minutes and then beat in the eggs. Finally, gently fold in the self-raising flour in a couple of  batches until completely combined.

Pour the batter into the preprepared tin. Drizzle the remaining peanut butter over the top. Put the Mackays Scottish Strawberry Preserve in a small bowl and stir vigorously to loosen it. Then dollop or drizzle the jam in-between the peanut butter. Sprinkle over the remaining chocolate chips and sea salt (if using). 

Put in the pre-heated oven and bake for 25-30 minutes or until firm round the edges but with a slight wobble in the middle. Allow to cool in the tin before removing and cutting into squares. 

The blondies keep well in an airtight container for three days.