|Hello there handsome!|
Are any of you familiar with peanut butter?
Perhaps this might help jog your memory?
|Peanut, Almond or Cashew butter?|
I am so fond of peanut butter that all the gloating in the world wouldn't be able to convey across the love it deserves.
We had Sun-Pat at school.
I wasn't so keen on that one.
Perhaps it was the many many grubby fingered jammy knives that had been there before me that made it look rather unpleasant.
In the 90's I met Skippy peanut butter. Aaaaah, the American, sweet, smoothed to an inch of its life, dreamboat.
Now. I like it 'no added sugar.' The proper stuff. The whole earth stuff! It's pretty much my staple breakfast. Rye toast. Peanut butter. Sometimes a little unsweetened fig jam.
Sometimes I dabble in some almond.
Have you also noticed how peanut butter is SO good in things.
Are you familiar with this product!?
|Sent from the Devil!|
If you're not, then I'm worried.
I made my own ones...
...and they're even better...
Here is their story.
|All it takes is some good peanut butter, some actual butter, icing sugar and muscovado sugar|
|Which you must mix mix mix. We don't want any raw lumps of butter now do we?!|
|Plop into a brownie tin, lined with some greaseproof paper|
|Oh hello, what have we here? Some good quality chocolate and more butter?|
|Better melt some of that together!|
|Where better to dump it!?|
|After some refrigerator time...|
|...those bad boys are ready to get cracked!|
Thank you Nigella.
Just be warned. Imagine when biting into these, you are biting into a stick of raw butter. Yup. That is pretty much it. So cut them SMALL.
Mix in a bowl together with a wooden spoon:
- 50g dark muscovado sugar
- 200g icing sugar
- 50g unsalted butter
- 200g smooth peanut butter
Then melt together:
- 200g milk chocolate
- 100g plain chocolate
- 1 tablespoon unsalted butter
Wait a good 3 hours or so until it is very set.
Cut into small squares.