Peanut Butter Bars {with Chocolate Topping}
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Crunchy peanut butter
- 175 g Soft light brown sugar
- 1 Egg (Large)
- 1 tsp Ground ginger
- 150 g Plain flour (all-purpose flour)
- 125 g Milk chocolate (See notes)
- 75 g White chocolate
Method
- Preheat the oven to 180β fan/200β/Gas Mark 6.
- Cream the peanut butter and sugar gently together in a bowl (or a food processor if you're lazy like me!)
- Mix in the egg until totally combined.
- Add the ginger and the flour and mix well (it will be a very stiff, crumbly mixture). If using a food processor, add all the ingredients to the processor and and mix for a few seconds until you have a firm dough.
- Grease or line a 15x20cm rectangle tin.
- Press the dough into the tin and flatten using your hands or the back of a fork.
- Cook for 15-20 minutes until golden brown.
- Leave to cool in the tin.
- When cool, melt the milk chocolate on low in the microwave or in a bowl over a pan of hot water.
- In a separate bowl, repeat with the white chocolate.
- Spread the milk chocolate over the traybake, then drizzle the white chocolate on top.
- Allow to set and then cut into pieces using a sharp knife and remove from the tin.