You can never go wrong when pairing chocolate with peanut butter. Even if you don’t like peanut butter you are going to love these bars. The flavors combine so well, a bit of sweet, salty, chocolaty, nutty flavor, mmmm…totally amazing.
You can hardly stop to one bar, therefore I suggest to freeze some bars from the beginning if you want to have for later, either wise you risk to eat them all in one day 🙂 Enjoy my friends.
Makes 9-12 servings
7 oz (200g) digestive biscuits (graham crackers)
1/3 cup (70g) unsalted butter, melted
1/2 cup (120 g) crunchy or creamy peanut butter
7 oz (200 g) bittersweet chocolate (55%-70% cocoa)
1/4 cup (60g) creamy peanut butter, divided
- Place the biscuits (or graham crackers if used) into the bowl of a food processor and blend until crumbs form. Add peanut butter and melted butter and process until completely combined and the mixture holds together.
- Slightly grease a 8×8 inch (20x20cm) square pan and line with parchment paper, in such a way that some edges are longer to make it easy to lift it up once it’s set.
- Spread the peanut butter mixture into the prepared baking pan and press with the back of the spoon to create a smooth surface.
- Melt chocolate and 2 tbsp (30g) of creamy peanut butter over bain marie, over low heat. Stir until smooth. Meanwhile place the other 2 tbsp (30g) of peanut butter into a small sauce pan over low heat and stir until melted and smooth. Spread the chocolate over peanut butter layer. Add teaspoons of melted peanut butter on top and with a knife create swirls on the surface.
- Refrigerate for 2 hours to set. Let it sit 10 minutes at room temperature before cutting. Bars can be frozen well. Enjoy!