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Tuesday, July 1, 2014

Peanut butter slice

You're lucky theres an image of this slice before it was all eaten!


OK, I am not going to beat about the bush with this one... It's Amazing!!! but with Amazing comes calories!!!  Try stopping at one piece... you can't but if you cut the pieces small enough it's ok ;-)

Have you tried the peanut butter slice from Mrs Fields?? well this is as good if not better than that!!
I got the peanut middle part recipe from the ever talented Nigella and tweaked it a bit (as I do)

Ingredients:
For the base:
packet of chocolate ripple bisuits
120g melted butter

Middle layer:
70g dark muscovado sugar
180g icing sugar
60g butter
200g smooth peanut butter

Top layer:
300g milk chocolate (I use cadburys, around 1.5 blocks)
1 tbls butter
1/4 cup cream

Method:
Line the base of a slice tray (around 18x24cm or there abouts) with grease proof paper, you might like to add some butter to the tray first to keep the paper in place.

Base:  Using a food processor crush the biscuits till they form small crumbs.  Note: you can put the biscuits in a zip lock bag (let the air out first!!) and hit them with a rolling pin or a potato masher if you don't have a food processor
melt the butter in a jug in the microwave for around 40 seconds then add to your crushed biscuits.
Add the mixture to the tray and push down till its flat.  Put it in the fridge

Middle: Add 50g of the muscovado sugar and all the icing sugar, butter and peanut butter to a mixing bowl.  Beat on high till its light and fluffy. Add the remaining muscovado sugar and mix together by hand.  There will be small lumps of the muscovado sugar but thats ok.
Spread over the chilled base and refridgerate again.

Top:  Melt the chocolate in a glass bowl on low in the microwave (I use 50%) for about a minute, stir then back in the microwave for another minute on low, stir, if not melted add back in again on low for 20 second intervals till melted.  You do not want to over cook your chocolate!
Alternatively you can melt on low on the stove in a non stick pot.
add the butter and let it melt, then add your cream and mix.  This should make a thick runny consistency, if not add a little bit more cream till it does.  Pour over your peanut butter layer and refridgerate till set.

Cut into small squares once set and enjoy.