Monday, 09 November 2015
Peanut butter squares
Mmm, delicious melt-in-your-mouth peanut butter and chocolate treats - and they're so easy even the tots can help out
- Line a 20cm square cake tin with a square of parchment paper that's large enough to come up higher than the sides of the tin.
- Place the chocolate in a heatproof bowl over a pan of simmering water, stirring occasionally. Once melted, set aside.
- Meanwhile, melt the butter in a medium pan over a very low heat. Remove from the heat and set aside.
- Blitz the biscuits into fine crumbs, either in a food processor or by putting them in a plastic bag and bashing them with a rolling pin. Stir the biscuits into the melted butter with the brown sugar, peanut butter and vanilla extract. Mix until everything is well combined.
- Pour the mixture into the lined cake tin and smooth out with the back of a spoon. Pour the chocolate on top of the mixture and spread to cover evenly. Chill in the fridge overnight.
- Remove from the tin, using the paper to help pull it out. Cut into 16 squares.
- TIP Keeps for 2-3 days if you pop it in the fridge.
What you need:
- 200g dark chocolate, broken into pieces
- 150g butter
- 250g digestive (or ginger) biscuits
- 100g dark brown sugar
- 300g crunchy peanut butter
- 1 tsp vanilla extract
From The Little Dish Family Cookbook (£14.99, Sphere).