I love Peanut Butter. It’s my guilty pleasure. There’s nothing better than smothering a slice of hot toast with a thick layer of the stuff.
This isn’t quite toast and peanut butter but something a little (sorry I mean A LOT) naughtier. It’s sort of like a millionaire shortbread but with a saltier, crunchier biscuit base. I found the recipe whilst perusing Lorraine Pascale’s cookbook and thought I’d give them a go.
Here’s how (makes about 25 squares):
- 150g melted butter
- 200g melted dark chocolate
- 250g digestive biscuits
- 200g soft light brown sugar
- 300g crunchy peanut butter
- 1 tsp vanilla extract
Line a 20cm square loose bottomed baking tin with baking parchment. Blitz the digestive biscuits and sugar together in a food processor until they form fine crumbs. Then add the melted butter, peanut butter and vanilla extract. Mix together until everything is well combined. Tip the mixture into the baking tin and spread out evenly pressing it down with the back of a spoon.
Melt the chocolate in a glass bowl over simmering water until smooth. Then pour over the peanut biscuit mixture until evenly spread. Chill in the freezer for 30 minutes or in the fridge for 1 hour. Remove from the baking tin and cut into 3cm squares and serve.