Peanut Butter Squares
Servings Prep Time
16squares 30minutes
Servings Prep Time
16squares 30minutes
  • 150g butter
  • 200g milk chocolate
  • 250g digestive biscuits
  • 200g golden caster sugar
  • 300g crunchy peanut butter
  • 1tsp vanilla extract
  1. Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set).
  2. Melt the butter in a large pan over a low heat.
  3. Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water.
  4. Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined.
  5. Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour).
  6. Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve.