Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

No Bake Chocolate Peanut Butter Squares July 5, 2015

Chocolate PB

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!

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Fudge Cake Squares September 21, 2013

Fudge cake Squares

A traditional favourite thats easy to make and even easier to eat. This would be ideal as an after school snack when the little one’s come home hungry.

 

Ingredients

 

225g self raising flour

1 tsp baking power

235g butter, room temperature

175g soft brown sugar

3 eggs

3 Tbsp milk

100g white chocolate chips

175g icing sugar

1 Tbsp cocoa powder

1Tbsp golden syrup

85g caramel fudge chunks

 

Method

 

Preheat oven to 175C/gas 4. Line a shallow cake tin (or Pyrex dish, which is what I used) about 17cm by 24cm, with baking parchment.

Sift the flour and baking powder into a bowl.

Add 175g of the butter, the brown sugar, eggs and 2 Tbsp of the milk. Beat until evenly mixed. Stir in the white chocolate chips. Put into the lined tin, level the top and place in the oven for 40 minutes or until the top spring back when lightly pressed.

Leave to cool on a wire rack before turning out of the tin.

Meanwhile, sift the icing sugar and cocoa into a bowl. Put the rest of the butter in a small saucepan with the syrup and 1Tbsp milk and heat gently until just melted, without allowing it to boil. Pour onto the icing sugar and mix to make a smooth icing.

Pour the icing over the cake and sprinkle the fudge chunks on top. Leave to set before slicing into squares.

 

 
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