Chocolate covered Butterfingers December 28, 2016

Hi to new followers! Hope you all enjoyed Christmas.

 

Ingredients

 

1/4 cup (60g) honey

1 Tbsp (15g) treacle

3 1/2 Tbsp (40g) sugar

1 cup (225g) smooth peanut butter

1 1/2 cups (56g) corn flakes

100g chocolate

 

Method

 

Put honey, treacle and sugar in a saucepan and bring to the boil, boil for 1 minute, stirring constantly, then remove from the heat.

Add the peanut butter and stir until it makes a paste.

Add the cornflakes and stir well to coat all the corn flakes, partially crushing the corn flakes as you stir.

Press into an 21cm x 21cm parchment lined tin and freeze for an hour.

Melt the chocolate in a dish over hot water and spread it over the butterfingers, place in the fridge until chocolate is set.

 

 

Upside-Down Pear Cake November 12, 2016

 

This is nice as cake or you could eat it warm with custard for a pudding.

 

Ingredients

100g stork or whatever margarine you use

125g soft brown sugar

1 x 411g tin Pear halves in juice, drained

50g peanut butter

2 eggs

115g self raising flour

75g natural yoghurt

 

Method

Pre heat oven to 180C/gas 4

Line the base of a 20cm shallow cake tin.

Mix together 25g of the margarine with 25g of the sugar then spread it over the base of the lined tin.

Arrange the pears, rounded side up, in the tin.

Beat together the rest of the margarine and sugar with the peanut butter until creamy.

Beat the eggs into the mixture one at a time, adding a spoonful of flour with the second one.

Gently beat in the rest of the flour and yoghurt, until just combined.

Pour over the pears and bake for 35 minutes or until a skewer inserted comes out clean.

Leave in the tin fo 5 minutes, then turn out onto a plate to serve.

 

Perfect Little Lunchbox Treats October 9, 2016

Easy to make because they are No-Bake and the perfect school (or work) lunch box treat with oats, banana and chocolate.

 

Ingredients

2 3/4 cups quick cook oats

1/4 tsp salt

1/2 cup runny honey or syrup (I used honey)

1/4 cup smooth peanut butter or you could use almond butter if there are allergies

1 Tbs water

4 oz chocolate chips

1/2 cup mashed ripe banana

 

Method

 

Line an 8-inch pan with parchment paper. Set aside. If peanut butter isn’t easily stir-able, gently heat it. Stir the oats, salt, honey, peanut butter, and water together until evenly combined. Transfer 2/3 of this mixture to the prepared pan. Press down hard, using a second sheet of parchment to press it evenly into the bottom of the pan. Carefully melt the chocolate chips in a bowl, then stir in the banana until smooth. Spread this mixture on top of the crust. Sprinkle remaining oat crumbles on top of the chocolate, and press down. Refrigerate until firm enough to cut into bars, a few hours.

Peanut Butter & Jam Thumbprint Cookies July 17, 2016

 

If you like sweet and savoury together, you’ll like them. If you like Peanut Butter, you’ll love them!

 

Ingredients

 

1 1/4 cups icing sugar

1 cup smooth/creamy peanut butter

4-5 Tbsp butter, melted

1 1/2 cups finely crushed pretzels

strawberry jam

 

Method

 

Beat the icing sugar, peanut butter, and butter in a medium bowl with an electric mixer on medium speed until well combined. Add crushed pretzels, and stir until well mixed. (Mixture will be crumbly.)

Shape mixture into about 20 (1½-inch) balls, pressing firmly so the dough holds its shape. Place the balls 1 inch apart on parchment paper-lined baking sheets. Press your thumb into each ball, forming an indentation. Spoon about ¼ teaspoon strawberry jam into each indentation. Serve immediately, or chill until ready to serve. Cookies will keep stored in the refrigerator for up to 5-7 days; let stand at room temperature 30 minutes before serving.

Granny’s Peanut Butter Cups June 13, 2016

Oh so much better than the Reece’s one’s, simply because they are made with Cadburys chocolate. If you love peanut butter, you will love these!

 

Ingredients

 

12 miniture paper cake cases

340g Cadburys milk chocolate

1 cup smooth peanut butter

1/2 cup icing sugar

 

Method

 

Melt the chocolate in a bowl over hot water.

Using a teaspoon put a small amount of the melted chocolate into the center of a paper case, and using the back of the spoon draw the chocolate up and around the side of the paper case, coating the entire of the inside of the cake case. Repeat with all the cake cases, then put in the fridge to harden.

Mix the peanut butter and icing sugar together well in a bowl.

When the chocolate shells have hardened, warm the peanut butter mixture in the microwave for a minute, this will soften it, makeing it easier to use.

Spoon the peanut butter mixture into each of the chocolate shells, leaving room to add more chocolate on top. Put back in the fridge for an hour to harden up.

When the peanut butter has hardened, re-melt the rest of the chocolate and using a teaspoon, spread the melted chocolate on top of the peanut butter.

Place back in the fridge to harden.

These will keep in a sealed container in the fridge for a couple of weeks, they’re also good to give as gifts…if you can stop eating them yourself 😉

 

Chocolate Peanut Butter Brownies November 21, 2015

Two of my favourites right here, chocolate and peanut butter…..ohhhhh heaven!

 

Ingredients

225g peanut butter, smooth or crunchy it’s up to you

200g dark chocolate, broken into pieces

280g soft light brown sugar

3 eggs

100g self raising flour

 

Method

 

Set aside 50g each of the peanut butter and chocolate. Heat oven to 180C/gas 4 and line a 20cm square baking tin with baking parchment. Gently melt remaining peanut butter, chocolate and all the sugar in a pan, stirring occasionally, until the sugar has just about melted. Turn off heat and use a wooden spoon to beat in the eggs one by one. Stir in the flour and scrape into the tin.

Melt reserved peanut butter in the microwave on high for 45 secs, or in a pan, until runny, then drizzle over the brownie. Bake for 30-35 mins until it has a crust, but the middle still seems slightly uncooked.

Melt reserved chocolate, drizzle over the brownie, then cool in the tin before cutting into squares.

 

No Bake Chocolate Peanut Butter Squares July 5, 2015

These are perfect for this warm weather we’re having. No bake, oh yes please!

 

Ingredients

 

Base
7 oz (200g) digestive biscuits
1/3 cup (70g) unsalted butter, melted
1/2 cup (120 g) crunchy or creamy peanut butter

 

Chocolate Layer
7 oz (200 g)  chocolate, I used half dark & half milk
1/4 cup (60g) creamy peanut butter, divided

 

Method

 

Place the biscuits 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.

Line an 8” x 8” square pan with baking parchment.

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 in a bowl over hot water.. 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, peanut butter mixture over peanut butter biscuit 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!

Peanut Butter Loaf May 26, 2015

If your a peanut butter & jam/jelly lover (like me) then you’ll love this! This is best served while the loaf is still warm from the oven, spread with jam/jelly and you’ll be in heaven.

 

Ingredients

 

2 cups plain flour

1/2 cup peanut butter

2 Tbsp mashed banana

2/3 + 1/4 cup sugar, you can use white or soft brown

1 Tbsp baking powder

1 tsp salt

1 tsp cinnamon or mixed spice works too

2 tsp vanilla extract

1 1/2 cups milk

chocolate chips, chopped peanuts are optional

 

Method

 

Preheat oven to 375C/gas 5. Line a loaf tin.

Put all dry ingredients into a bowl and mix together well.

Then mix in all wet ingredients. If your peanut butter isn’t nice and soft then microwave it for 40 seconds or until soft.

Pour into the prepared loaf tin and bake for 50 minutes, if after this time it looks to be getting very brown on top then cover with kitchen foil and return to the oven for another 40 minutes. Check with a skewer that it’s cooked through and remove from the oven. Leave in the tin for ten minutes then carefully transfer to a cooling rack.

If like me you need to eat this warm, it’s best left fot half an hour before slicing, it’ll still be warm 😉

 

Chocolate Stuffed Peanut Butter Bars November 9, 2014

First of all I’d like to thank all the new follower’s ”Thank you! :-)”

 

Now, whatever you do don’t try this while its still warm, you won’t be able to stop eating them. I know!

 

Ingredients

 

1/3 cup butter, softened

1/3 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs

1 tsp vanilla extract

1 cup plain flour

1 tsp baking powder

1/4 tsp salt

chocolate bars, I used a combination of milk, dark and white

 

Method

 

Preheat oven to 175C /gas 4.

Line a 21cm x 21cm baking tin with baking parchment.

Cream together the butter, peanut butter, and both sugars.

Add the eggs one at a time, beating a little between each addition. Add the vanilla.

Beat in the flour, baking powder, and salt.

Spread 1/2 of mixture in bottom of pan.

Unwrap chocolate bars, break them up and layer them over mixture, leaving a little space between each one.

Spread remaining mixture on top of chocolate and bake for 35 minutes.

Leave to cool for 30 minutes then cut into squares

I bet you can’t eat just the one if you try them warm 😉

 

 

 

Peanut Butter Chocolate Squares September 30, 2013

Love Peanut Butter, love Chocolate? Then you’ll love these.

 

Ingredients

 

1 1/2 cups digestive biscuit crumbs

3 1/2 cups icing sugar

250g melted butter

1 1/2 cups smooth peanut butter

375g milk or dark if you prefer, chocolate, broken into pieces

 

Method

 

Place the biscuit crumbs, icing sugar, butter and peanut butter in a food processor and process until it comes together. Tip the mixture into a parchment lined 18cm by 26cm tin or pyrex dish and flatten it down, then place in the fridge.

Place the chocolate in a basin over hot water until completely melted, pour over the peanut butter base and smooth over. Place in the fridge for the chocolate to set for an hour. Take out of the fridge for half an hour before cutting as it makes it easier to cut through the chocolate.

And…….Enjoy 🙂