Peanut Butter Raisin Blondies with Peanut Crunch

Steps

1. Preheat the oven to 350°F (175°C) and line an 8-inch square pan with parchment, leaving an overhang for lifting.
2. Put the raisins in a small bowl, pour the hot water over them and let them plump for 10 minutes; drain and discard the water, then pat the raisins dry.
3. Meanwhile, roughly chop the dry-roasted peanuts and divide them: half for the batter and the remaining half for the top.
4. In a large bowl, whisk the melted butter with the peanut butter until smooth, then whisk in the brown sugar until glossy.
5. Whisk in the eggs one at a time, then the vanilla.
6. In a separate bowl, whisk the flour, baking powder and salt.
7. Fold the flour mixture into the peanut butter mixture just until no dry streaks remain.
8. Fold in the plumped raisins and the first half of the chopped dry-roasted peanuts.
9. Spread the batter evenly in the pan and scatter the remaining half of the chopped dry-roasted peanuts over the top, pressing them in lightly.
10. Bake 25 to 28 minutes, until the top is golden and a toothpick in the center comes out clean or with a few moist crumbs.
11. Cool in the pan on a rack for at least 45 minutes, then lift out by the parchment and cut into 12 bars.