CONTAINS NUTS! We all know someone who loves peanut butter, my mum loves the stuff. She spreads it super thick on toast. This is the perfect last minute recipe because it is quick, easy and does not require you turning the oven on at all.
I like recipes like this one because it uses up things you buy for one recipe but then you end up with bits you did not need for that particular recipe. This recipe used up a pack of rich tea biscuits that I brought for a recipe.
Depending on how big you cut the squares, it will vary the amount you get. I cut my small as I was going to an event and wanted to make sure there was enough to go around.
Peanut Butter Squares
- 150 g butter
- 200 g milk chocolate
- 250 g digestive biscuits
- 200 g golden caster sugar
- 300 g crunchy peanut butter
- 1 tsp vanilla extract
- 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).
- Melt the butter in a large pan over a low heat.
- 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.
- 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.
- 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).
- 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.