I am a big fan of no bakes. In fact, sometimes, nothing beats mixing comforting ingredients in a pan, adding some more delicious ingredients, placing in a baking tin and allowing the mixture to cool, then cutting into chunks is perfection. I have tried a number of no bake recipes and have to say the sweet and salty bars from Nigella's Kitchen that I have previously blogged about is my favourite bake. The recipe that I will share is adapted from Nigella's How to be a Domestic Goddess book and is currently my number 2 favourite no bake. The combination of sweet and salty is repeated or should I say invented from "How to be a domestic goddess book" (as this was released 10 years before Nigella's Kitchen) but the saltiness isn't as intense as the sweet and salty bars.
I wasn't entirely convinced with the suggested base of muscavado sugar, icing sugar, unsalted butter and peanut butter, and felt that the base should have more structure. I then omitted the icing sugar and replaced this with chocolate digestives to give my base some more of an oomph. I also reduced the suggested topping of 200g milk chocolate and 100g plain chocolate to 100g milk chocolate and 50g dark chocolate. I have to try and save some calories somewhere!
Here is how my peanut butter squares turned out:
I first started by weighing the biscuit and peanut butter mixture. As per usual I ran out of a key ingredient, so I added two custard creams to bulk out the base.
I then combined the biscuits and peanut butter in a food processor and let this pulse until everything combined. I then added melted butter to the mixture.
Once everything was combined I placed in an oven dish. I also melted the milk and dark chocolate and poured and smoothed over the top of the mixture. Unfortunately I did not take pictures of this, but here is how the mixture looked pre setting.
Overall, another quick and easy no bake dish. Perfect for children and grown ups alike.
Ingredients (My adaptations are in red)
For the base
50g dark muscovado sugar
200g icing sugar (I omitted this)
50g unsalted butter
200 smooth peanut butter (I used crunchy peanut butter).
For the topping
200g milk chocolate (I used 100g milk chocolate)
100g plain chocolate (I used 50g dark chocolate)
1 tablespoon butter.
Stir all the ingredients for the base together until smooth. 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 and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares.