Wednesday, 7 September 2011

peanut butter square

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.

Guess what?
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
Smooth out!
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
Make sure to get it nice and smoothed out, and that the butter is worked in. The muscovado sugar will stay lumpy in some parts. Then put into a square brownie tin, lined with greaseproof paper.

Then melt together:
  • 200g milk chocolate
  • 100g plain chocolate
  • 1 tablespoon unsalted butter
If you melt in a pan, don't keep it on the heat for too long otherwise it'll burn. You can warm through and then keep stirring in off the heat for a while and the chocolate will melt. Spread the chocolate mix over the peanut base and then put in the refrigerator.

Wait a good 3 hours or so until it is very set.

Cut into small squares.



Aisha said...

im deffo gonna try these tonight! they look amazing


Anonymous said...

AAAHHHHhh! I want these! they look incredible!!!

Jess Hough said...

oh sorry, from Jess x

Illustrious Loves said...

I'm drooling! Looks so good! I'm defo into baking atm, at least I know exactly what goes into what I'm putting into my mouth. Great post!


Natalie said...

well even though this isnt baking at least you know that a + b = c!!!! even if it is sugar and peanut butter!!! woop woop