Fourth of July cookie pie

Name: Fourth of July cookie pie
Ingredients: 120 g plain flour; 1/2 tsp baking powder; 1/2 tsp salt; 200 g brown sugar; 75 g butter (softened); 85 g smooth Skippy peanut butter; 1 egg; 1/2 tsp vanilla essence; 85 g red, white and blue-coated edible decorations; 85 g smooth Skippy peanut butter; 2 tbsp butter (softened); 65 g icing sugar; 1-2 tbsp milk; red, white and blue-coated edible decorations if desired

With Independence Day ahead of us, we thought it was time to share this Fourth of July cookie pie. Perfect for bringing along to any celebration!

Brought to you by SKIPPY® Peanut Butter

Join the American celebrations with this Fourth of July cookie pie!

With Independence Day ahead of us, we thought it was time to share this Fourth of July cookie pie. Perfect for bringing to any celebration (or even just a summer BBQ over the weekend!), this pie is full of peanut butter goodness, and can be decorated however you like! Take a look at the recipe from Skippy as part of #SKIPPY4JULY below!

SKIPPY® Peanut Butter (RRP £2.40 per 340g jar) is available in Smooth and Extra Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado.

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Ingredients

120 g plain flour
1/2 tsp baking powder
1/2 tsp salt
200 g brown sugar
75 g butter (softened)
85 g smooth Skippy peanut butter
1 egg
1/2 tsp vanilla essence
85 g red, white and blue-coated edible decorations

For the topping:

85 g smooth Skippy peanut butter
2 tbsp butter (softened)
65 g icing sugar
1-2 tbsp milk
red, white and blue-coated edible decorations if desired

Instructions

Heat oven to 175°C. Spray a 23cm springform cake tin or tart pan (with a removable bottom) with a light oil spray.

In small bowl, mix flour, baking powder and salt; set aside.

In large bowl, beat brown sugar, softened butter and peanut butter with electric mixer on medium speed until light and fluffy.

Beat in egg and vanilla until blended, and stir in flour mixture until just blended.

Spread batter evenly in cake tin. Sprinkle chocolate pieces on top; press lightly into batter. Bake 16 to 19 minutes or until the centre just wobbles slightly and edges are light brown.

Cool completely, about 3 hours or until chocolate is set.

In medium bowl, beat frosting ingredients with an electric mixer until light and fluffy; adding more milk if necessary. Pipe or spread frosting on edges of cooled pie. Decorate with sprinkles as desired.

Cut into wedges. Store covered in airtight container at room temperature.