Sometimes I can’t believe how anti-peanut butter I used to be only a year ago. We don’t eat all that much of it here and so it isn’t often used as a main ingredient in baking and desserts, which in my opinion is a mistake. A horrible, horrible mistake. We’re all familiar with the happy marriage of peanut butter and chocolate and these bars are a quick and easy way way to enjoy this delicious combination. Crumbled digestive biscuits add a great texture to the bars while a good milk chocolate poured on top and a sprinkling of kosher salt really emphasise the heavenly contrast of salty and sweet. The bars keep well in the fridge for four days or more, and in fact get tastier over time as the peanut butter flavour gets stronger.
When the bars were all gone I missed them, like an old friend. A super delicious old friend. My tummy and taste buds pined for them, and that to me is the sign of a successful dessert (and not that I’m a fat mess).
Peanut Butter Squares
4oz/113g/ /5cup unsalted butter
11oz/284g icing sugar, sifted
6oz/170g/3/4cup peanut butter
6oz/170g/3/4cup digestive crumbs
Kosher Salt for sprinkling.
1)Grease a square 8×8-inch tin and line with baking paper. Leave two opposite ends of the paper long enough to be able to lift the squares out of the pan.
2)Crumble the digestive biscuits with your hands into a bowl. Melt the butter in a saucepan over low heat. When melted remove from the heat and stir into the sifted icing sugar until smooth. Stir in the peanut butter and crumbled digestive biscuits until completely combined. Spread the peanut butter mixture into the tin and smooth the top.
3)Break the chocolate into pieces in a bowl over a pot of simmering water until almost melted. Remove from heat and continue stirring until completely smooth. Pour over the peanut butter layer and smooth the top.
4)Place in the fridge for at least 1 hour to set. Remove from the tin and cut into squares (I got approx. 12 decent sized portions)
Adapted from Sweet Pea’s Kitchen.