No-bake recipes are my new favourite way of baking because they’re quick and convenient to make and don’t require the use of an oven. As my last no-bake recipe went down well I thought I would share with you my new favourite no-bake chocolate recipe which is super easy to make and tastes out of this world good! I personally love the saltiness of the peanut butter against the sweet and milky chocolate topping. This is a treat worth making and what’s great is it takes only half an hour to make and chill. I first tried this recipe out earlier in the year and it tasted so good that I knew I had to make it again to share with you!
(Makes 16 Bars)
150g unsalted butter
200g chocolate I used chocolate chips – 100g of milk/100g dark chocolate)
200g digestive biscuits – 17 biscuits
200g soft light brown sugar
300g smooth or crunchy peanut butter
1. Line a 20cm square cake tin with parchment paper and grease with butter.
2. Place the digestive biscuits and sugar in a food processor, blitz until you have fine crumbs. In a pan, melt the butter, then to the butter add the crushed biscuits and sugar along with the peanut butter and mix until the mixture ‘clumps’ together.
3. Tip the mixture into the lined tin and firmly press down using the back of a spoon. Set this aside for a moment whilst you melt the chocolate for the topping.
4. For the chocolate melt it either one of two ways, melt in a bowl over a saucepan of simmering water (this is a bain-marie) or melt in the microwave in 30 second blasts until all the chocolate is completely melted. Once all the chocolate is melted, pour it over the peanut butter biscuit base and spread over until all the chocolate has covered the base and it’s nice and smooth. Set this in the freezer for 30 minutes or in the fridge, if you want to make it advance you can place it covered with foil in the fridge overnight like I did and then serve it the next day. Once set, take it out of the cake tin, remove the parchment paper and cut into 16 squares.
When cutting into squares, boil some water in the kettle, then dip the knife into the water, dry it off, then slice the squares. This makes sure you get precise squares/slices each time!
Recipe inspiration from Baking Made Easy by Lorraine Pascale
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