These are the perfect store cupboard bake! Only 5 ingredients and super quick.

75g unsalted butter
250g crunchy peanut butter
120g raspberry jam
80g light brown sugar
200g oats

Heat the oven to 180C/160C fan/Gas Mark 4. Line a 30x20cm tin with baking parchment.

Put aside 45g each of the peanut butter and jam for the topping.

Put the remaining peanut butter, jam, butter and sugar in a medium saucepan over a medium heat and stir until melted together.

Stir in the oats and spoon the mixture into the prepared cake tin. Drizzle over the reserved peanut butter and jam.

Bake for 18 - 20 minutes until golden brown. Leave to cool in the tin then cut into 12 squares.