Mix It with Peanut Butter this National Baking Week (14 October to 20 October 2025)

Mixing smooth, creamy and delicious SKIPPY® Peanut Butter into these easy baking recipes is a great way to give them a peanutty twist. For fun in the kitchen with family or friends, open a jar of SKIPPY® Peanut Butter – the perfect smooth and creamy ingredient for cakes, cookies and desserts.

This National Baking Week it’s time to Mix It with SKIPPY® Peanut Butter. Adding a dollop can make all the difference to fave baking recipes – here’s some easy peanut butter treats to bake during this special week or any at time of year.

Peanut Butter Magic Cookie Bars

Wanna see a magic trick? Just whip up a batch of  Magic Cookie Bars and, abracadabra… Watch them disappear from the hands of friends and family!

Ingredients:

• 1 x 340g jar SKIPPY® Peanut Butter Extra Crunchy
• 135g digestive biscuit crumbs
• 120ml melted unsalted butter
• 415ml sweetened condensed milk
• 180g milk chocolate chips
• 50g desiccated coconut soaked in 2-3 tablespoons of hot water and 2-3 tablespoons of
  sugar or sweetener
• 165g chopped peanuts
• 75ml melted milk chocolate (optional)

Method:

1. Preheat the oven to 175°C. Spray a 20cm square glass baking dish with oil spray and line with baking paper
2. In a small bowl or large glass measuring cup, combine the biscuit crumbs and melted butter. Pour into the prepared baking dish and press down firmly to form the base of the cookie
3. In the same bowl or glass measuring cup you used to mix the base, combine the sweetened condensed milk with the SKIPPY® Peanut Butter. Pour evenly over the crust
4. Sprinkle the chocolate chips, peanut butter chips, sweetened coconut and chopped peanuts over the milk/peanut butter layer
5. Bake for 25-30 minutes or until set. Remove from oven and cool completely. Drizzle with melted chocolate (optional). Refrigerate for a couple of hours to help with cutting
6. Once chilled remove from refrigerator, let stand for about ten minutes and cut into bars

Peanut Butter & Jelly Cake

The ultimate sandwich cake! This delicious creation looks like your favourite PB&J sandwich but tastes like a winning dessert. Enjoy the best of both worlds this baking week.

Ingredients:

• 1 x 340g jar SKIPPY® Peanut Butter Extra Smooth
• 461g white cake mix; eggs, oil and water to prepare
• 26g butter, softened
• 130g icing sugar
• 35ml milk
• 170g raspberry jam

Method:

1. Heat oven to 180°C. Grease 2 (9-inch) square baking trays
2. Prepare and bake cake mix according to package directions for 2 x baking trays
3. In a medium bowl, beat SKIPPY® Peanut Butter, icing sugar and half the milk with an electric mixer until light and fluffy; adding more milk if necessary
4. With serrated knife, carefully trim tops of cake layers to remove browned tops and level cake layers
5. Place on layer cut side up on a serving plate
6. Spread SKIPPY® Peanut Butter mixture over cut side of cake layer and top with jam
7. Top with second cake layer, cut side up
8. Slice cake diagonally to resemble a sandwich

Peanut Butter Millionaire Bars

Sweet tooth approved! These decadent bars feature a buttery crust, a rich caramel peanut butter layer, and a smooth chocolate topping.

Ingredients:

Crust

• 227g butter, softened
• 213g packed brown sugar
• 1 large egg yolk
• 240g flour
• 1 teaspoon salt

Caramel Peanut Butter Layer

• 1 x 340g jar SKIPPY^® Peanut Butter Extra Smooth
• 340g icing sugar
• 385g caramel spread
• 115g butter, softened
• 1 x teaspoon of vanilla extract
• 20g golden syrup

Chocolate Topping

• 340g chocolate chips
• 114g double cream

Method:

For the Crust

1. Heat oven to 180°C. Line a 9 x 13” baking tray with foil or greaseproof paper
2. In mixer bowl, cream together butter and brown sugar. Add egg yolk. Blend to combine. Add flour and salt. Blend until dough forms. Press into bottom of prepared pan. Bake for 24 to 26 minutes or until the top is light golden brown. Allow to cool

For the Caramel Peanut Butter Layer

1. In mixer bowl, blend together icing sugar, SKIPPY® Peanut Butter, caramel sauce, butter and vanilla extract
2. Smooth mixture over cooled crust in an even layer. Chill for 30 minutes

For the Chocolate Topping

1. In microwave-safe bowl, add chocolate chips, double cream and syrup. Microwave on high in 30 second increments, stirring in between, until melted and smooth
2. Pour over caramel layer, spreading to the edges

Mit It with SKIPPY® Peanut Butter this National Baking Week!

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