PROCESS OF PRODUCING PRODUCING PEANUT (Arachis hypogaea) AND PINEAPPLE (Ananas comosus) SCOTCH BAR

The present utility model relates to the making of peanut (Arachis hypogaea) and pineapple (Ananas comosus) scotch bar. The process involves selecting pineapple and peeling it; washing the peeled pineapple and cutting it into small chunks and setting it aside; pounding peanuts to produce 1 cup of it and setting it aside; combining 2 cups all-purpose flour, 1 tsp baking powder and « tsp baking soda on a bowl, sifting it and setting it aside thereafter; combining « cup melted unsalted butter, 1/3 cup corn syrup and 1 cup brown sugar in a large mixing bowl and beating it until thoroughly blended; adding two eggs one at a time in the mixture and beating it until well-blended; adding 1 tsp vanilla extract ad beating for 8-10 minutes; adding the sifted flour mixture and peanuts and mixing it until thoroughly combined; adding the crushed pineapple to the mixture and mixing it until it is well incorporated; preheating oven to 180 degrees C; lining a 13 x 19 baking pan with parchment paper and greasing it with butter; transferring the batter into the greased baking pan, distributing it evenly on all sides and flattening the top part using a spatula; baking the batter for 30-35 minutes or until top is firm; letting it cool for 30 minutes, cutting into bars and packing for commercialization or consumption