Back with another chocolate and peanut butter combo. These are a littttle naughty (clearly in denial its bikini season) but they’re so worth it.
These bars consist of three layers – the first being a basic sponge but without any raising agent so it’s a little denser and less cake like, also spiked with crunchy peanut butter to add to the crunch element. Second comes the proper crunch layer, which is a creamy mix of more peanut butter and icing sugar, then rice crispies on top. THEN, a layer of chocolate to seal it all together.
They’re such a good combination of sweet & salty, guaranteed to satisfy either craving. And if you love a bit of crunch and texture then these are perfect for you.
This recipe makes 12 bars and is so easy to put together, it’s more of an assembly job than a bake so anyone can do it!
Thank you so much for stopping by, I hope you enjoyed this post and feel inspired to make something delicious!
If you’re hungry for more @claudiashomekitchen is full of all things yummy!
INGREDIENTS
SPONGE LAYER
- 4tbsp butter, melted
- 100g caster sugar
- 100g soft brown sugar
- 2 eggs
- 100g plain flour
- 2tbsp crunchy peanut butter
PEANUT CRUNCH LAYER
- 3tbsp crunchy peanut butter
- 2 heaped tbsp icing sugar
- 2tbsp milk
- 3tbsp rice crispy cereal
CHOCOLATE LATER
- 1tbsp butter
- 150g dark chocolate
- 50g milk chocolate
- Pinch sea salt
METHOD
- Pre heat your oven to 180C fan and grease a baking tin well. Cream together the butter and sugars until smooth and pale, then beat in the eggs one at a time. Mix through the flour and peanut butter until evenly combined then pour into the baking tray and even out. Bake for 20 minutes until an even golden brown on top (it wont rise as there is not rising agent so don’t expect it to). Leave to cool completely.
- Once cooled, simply mix together all the ingredients for the peanut crunch layer until smooth and creamy, then spread evenly over the cake layer & sprinkle the rice crispies over evenly. Set aside in the fridge for at least 20 minutes to firm up.
- For the chocolate layer, melt the chocolate and butter together with the pinch of salt (I did this in a bowl over boiling water as I find this the most fool-proof way, but microwave or whatever is fine), then pour over and spread evenly. Set aside in the fridge for another 30+ minutes until firm. Then slice up and enjoy! These are best stored in the fridge and will keep for up to a week.
Claudia's Home Kitchen 