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Peanut butter squares


This recipe is from Nigella Lawson and tastes just like Reese's Peanut Butter Cups. Once you start eating them it's kinda hard to stop!


For the base
50g dark muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter
for the topping:

For the topping
200g milk chocolate
100g plain chocolate
1 tablespoon unsalted butter

1 x 23cm square brownie tin, lined, preferably, with Bake-O-Glide


Stir all the ingredients for the base together until smooth.

I use the paddle attachment to my mixer which my children love operating, but a bowl and a wooden spoon will do the job just as well. You will find, either way, that some of the dark muscovado sugar stays in rubbly, though very small, lumps, but don't worry about that.

Press the sandy mixture into the lined brownie tin and make the surface as even as possible.
To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base.

Put the tin in the fridge to set.

When the chocolate has hardened, cut into small squares because, more-ish as it undeniably is, it is also very rich.

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