Possibly one of the most fattening things I’ve ever made. They’re like homemade Reese’s Peanut Butter Cups. OH MY.
This first batch is not what I would term a success, it definitely needs some tweaking from my end.
For starters, Nigella says the base should be a ‘sandy mixture’ but mine was very wet and pliable. I need to use the right size tin and determine what she means by plain chocolate vs milk chocolate. In fact, if anyone can shed light on that one for me, I’d greatly appreciate it.
- 50g dark muscovado sugar
- 200g icing sugar
- 50g unsalted butter
- 200g smooth peanut butter
- 200g milk chocolate
- 200g plain chocolate*
- 1 tblsp unsalted butter
- Mix the sugars, butter and peanut butter together either by hand or with the KitchenAid
- Press the mixture** into a lined 23cm square brownie tin
- Melt the chocolates and butter together in a microwave and spread over the base
- Put tin in the fridge to set
- When the chocolate has hardened, cut into small squares
* I have no idea what the difference is between milk chocolate and plain chocolate. I think it might be important as the chocolate layer was very hard when I made it whereas the picture in the book looks like it has a bit of give in it.
** I also think my square brownie tin is 25cm so it was all a bit ‘thin’