Pep Up Your Picnic

ManiLife Peanut Butter and Chocolate Chip Cookies

Ingredients:

160 grams all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
Pinch of sea salt
55g unsalted butter
100g ManiLife Original Roast Smooth peanut butter
50g sugar
100g muscovado sugar
1 large eggs
170g chocolate, chopped up (dark or milk chocolate – both work brilliantly!)

Method:

Preheat oven to 180c. Line baking sheets with parchment paper.
In a medium bowl mix together the dry ingredients: flour, baking soda, baking powder, and salt. Measure out both the sugars in a bowl. Melt the butter either by microwaving it or in a pan and whilst still nice and hot stir in the peanut butter, until it’s all combined. Add in the sugar and combine fully.
Add the egg to the peanutty /butter mix and stir well. Bit by bit add in the dry mix of ingredients and the chocolate pieces – use your hands here, it’s much easier to mix!
Start balling the dough into 12 cookies. Flatten slightly when placing on the tray and bake for 11-12minutes. When they come out of the oven, it is key to let them cool down. Allow 10minutes before digging in.
You can also double the recipe and freeze some cookies, for when you are craving them as a snack.

ManiLife Peanut Butter Picnic Sandwiches

Ingredients:

6 slices of sandwich soft bread
3 tbsp of ManiLife Original Roast Smooth Peanut Butter (or as much as needed)
Sandwich 1 – ½ small banana, sliced
Sandwich 2 – Half an apple, thinly sliced and a sprinkle of cinnamon
Sandwich 3 – a punnet of strawberries, sliced

Method:

Spread the peanut butter generously on one slice of bread. Place the banana slices on top of the peanut butter, then top with the another slice of bread. Use a cookie cutter (any shape will do!) – we’ve gone with hearts – and cut the sandwich square into shapes. Repeat for each of the other fillings, pop in a lunch box and head to the park.

Banoffee Pie Jars

Ingredients:

For the biscuit base
50g unsalted butter, melted
125g sweet-meal biscuits, crushed

For the filling
85g unsalted butter
50g light soft brown sugar
220g jar Bonne Maman Salted Caramel

For the topping
300ml carton double cream
1 tsp cold, strong black coffee
3 medium ripe bananas
Squeeze of lemon juice
Plain chocolate curls or shards, to decorate