It’s been a while since I’ve posted a recipe. I’ve been very busy with final year at university, but I couldn’t wait any longer! I very kindly received a few jars from Whole Earth, including their three nut spread (hazelnuts, cashews, peanuts) which is phenomenal, but then again I am a nut spread lover! in fact I wanted to use the three nut spread for this recipe, but I managed to finish it all before I got round to it.
Despite being busy, I never fail to make time to bake a sweet treat for myself. I wanted to make a recipe that was quick and easy, so that I had something to grab-and-go before uni. If you like Reese’s pieces then these are the perfect homemade quick fix!
As I mentioned I used Whole Earth Crunchy Peanut Butter, but any other peanut butter will do the job. Although the cheaper you go, usually the more salt or sugar is added, so if you do go cheap then be aware.
This recipe is not a gluten free one, however feel free to get gluten free digestives. If you do then I suggest you cut out the icing sugar as I find gluten free digestives are usually sweeter.
Oh and finally… Please enjoy with a glass of milk!
160g unsalted butter
300g crunchy peanut butter (I used Whole Earth)
30g icing sugar
100g milk chocolate (about 40%)
200g dark chocolate (70%)
Grease proof paper
1. Melt all the chocolate in a bowl over some hot boiling water. Keep a close eye on it so that it doesn’t burn or over cook. Once it has all melted add a small knob of butter to the chocolate and stir in.
2. Break up all the digestives in a food processor, or if you don’t have one then just bash them with a rolling pin till all broken up.
3. Now melt the unsalted butter and the peanut butter together, then pour over the digestives and mix well. Finally add the icing sugar to the mixture. You will find the biscuit mixture is quite gloopy, but it will set. Transfer the biscuit mixture into a square tin that is lined with grease proof paper.
4. Now drizzle over the chocolate, and spread evenly. Once that’s done transfer the tin to the fridge and leave for about an hour. Then take it out and cut into squares. You can keep these squares in an air tight container at room temperature for about a week.
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