I am a bit of a sucker for peanut butter. Especially on toast with real butter and lashings of homemade jam. A few years ago, Reese’s Peanut Butter Cups became popular here in the UK although I know they have been popular in the US for many years, and whilst I love them, I wanted something a bit more ‘substantial’ to go with my afternoon tea!
I hope you enjoy this recipe and all the sticky peanuty goodness that goes with it 😉
- 115g melted unsalted butter
- 130g crushed digestive biscuits
- 120g icing sugar
- 215g smooth peanut butter + 1 tablespoon of smooth peanut butter for topping
- 90g dark chocolate
- 90g milk chocolate
Add the melted butter, crushed digestive biscuits, peanut butter (215g) and the icing sugar to a bowl.
Mix the bowl contents together with a fork and mash the digestive biscuits down even more into the mix until you get a nice fine sand texture. Please try and avoid the temptation to dip your finger in and lick…ah what the heck! Have a sneaky dip 😉
Add the mix to a square or rectangle baking tray that has been lined with parchment OR cheat and use a silicone cake tray like I did, it makes life so much easier! Pat the mix down so it is level and packed in tight.
Break up the dark chocolate and milk chocolate into a bowl and pop in the microwave for 90 seconds to melt. Take out of the microwave and add the 1 tablespoon of peanut butter in and stir to mix.
Your chocolate should be melted by now, if not just pop back in the microwave for 30 seconds, take out the mix and give it another good stir, stop stirring when everything is mixed, melted and glossy.
Pour the chocolate mix onto the peanut biscuit base and start to spread all over the base.
Once the chocolate is all over the base, pop in the fridge and allow to set for about 2 hours. Take out the tray, the huge biscuit (no this is not for one portion!… shame!) will not be quite set yet, but remove it from the tray and then slice them into however many slices you want, either tiny mini morsels or big huge mouthfuls. Pop back in the fridge for another 2 hours and then they are ready to go. You can also freeze these and the will last about 6 months in the freezer.