I have just come home from a pretty wonderful weekend! I saw the amazingly talented Hypnotic Brass Ensemble in London with a friend on Friday night. It was a high energy fusion of hip hop and really tight jazz. They were all phenomenally talented musicians and I can’t recommend them enough!
I spent the rest of my weekend at a family friend’s farm. I always love going to visit and I am always very well fed! This time we had a delicious Sunday lunch and I even got to do a bit of baking in a Rayburn! This old fashioned oil powered stove is pretty fantastic, although I think it would take a while to get the hang of cooking and baking with it on a regular basis. Still, the chocolate chip bread and butter pudding we made was very scrummy indeed. I only had my phone with which to take photos, so I apologise for the quality.
Now, on to these chocolate peanut butter bars. They were sooo delicious! They tasted really authentic, although of course there is much more of the peanut butter filling than one would normally find in a Reese’s peanut butter cup. I also used crunchy peanut butter and I think I actually prefer it that way. The crunchiness adds a bit of texture and it is a very pleasant surprise. These bars are just the perfect combination of chocolatey, sweet and salty to be extremely addictive. They are also super easy to make, which makes them even more dangerous to have around. Make them at your own risk!
Chocolate Peanut Butter Bars
Adapted from Allrecipes.com
Makes 25 bars
- 250g unsalted butter
- 170g crushed digestive biscuits or graham crackers
- 240g icing sugar, sifted
- 260g crunchy (or smooth) peanut butter
- 1/2 tsp salt
- 100g plain/semi-sweet chocolate, chopped
- 200g milk chocolate, chopped
- 30g butter
- Line a 8″ or 9″ square baking tin with foil. Set aside.
- Melt together the butter and peanut butter in a large microwave save bowl. Stir frequently until completely melted.
- Add the digestive biscuits, icing sugar and salt. Mix until well combined.
- Pour out into prepared pan and press down evenly. Place pan in the fridge to set for 15-20 minutes.
- Meanwhile, melt the chocolate and remaining butter together either in the microwave or over a waterbath. If microwaving, heat in 20-30 second intervals, stirring frequently. When base is set, pour melted chocolate over it and smooth it evenly with an offset spatula. Place in the fridge until chocolate is set (~1h).
- Cut into pieces and devour! Best stored in an airtight container in the fridge.