Sunday, 1 January 2017

Chocolate Peanut Butter Squares (No-Bake)


Butter - 150 gram
Dark chocolate - 150 gram
Milk chocolate - 50 gram
Digestive biscuits - 250 gram
Soft light brown sugar - 200 gram
Crunchy peanut butter - 300 gram
Vanilla extract - 1 tea spoon

Chocolate Peanut Butter Squares

  1. Line a baking tin with parchment paper.
  2. Melt the butter in a large pan over a low heat.
  3. Blitz the biscuits and brown sugar in a a food processor to give fine crumbs. 
  4. Add to melted butter. 
  5. Add peanut butter and vanilla extract and mix together.
  6. Tip the mixture into the lined tin and press it down really hard with the back of the spoon.
  7. Melt the dark chocolate into a small bow (sit the bowl over a pan over simmering water, make sure that the bottom of the pan does not touch the water or the chocolate may ‘seize’ and go really grainy and stiff)
  8. Pour over the melted dark chocolate into the tin, tilting the tin back and forth a bit so that the whole thing is evenly covered. 
  9. Melt the milk chocolate, pour over the tin at different places, make swirls with a spoon.
  10. Pop in the fridge for 2 hours to firm up.
  11. Once the chocolate is set, remove it from the fridge. Lift it out of the tin with the help of the baking parchment. 
  12. Use a sharp knife to divide it into squares.

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