Scribd
Upload
50 views1 page

Biscuit - Peanut Butter Squares

This document provides instructions for making peanut butter squares that consist of melted butter, crushed digestive biscuits, brown sugar, peanut butter, and vanilla extract pressed into a tin, topped with melted chocolate, and cut into squares. The ingredients are melted butter, dark chocolate, digestive biscuits, light brown sugar, crunchy peanut butter, and vanilla extract. The biscuits and sugar are blended and mixed with the wet ingredients before pressing into a lined tin and topping with melted chocolate. It is then chilled before cutting into squares.

Uploaded by

Wendy Jackson
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
50 views1 page

Biscuit - Peanut Butter Squares

This document provides instructions for making peanut butter squares that consist of melted butter, crushed digestive biscuits, brown sugar, peanut butter, and vanilla extract pressed into a tin, topped with melted chocolate, and cut into squares. The ingredients are melted butter, dark chocolate, digestive biscuits, light brown sugar, crunchy peanut butter, and vanilla extract. The biscuits and sugar are blended and mixed with the wet ingredients before pressing into a lined tin and topping with melted chocolate. It is then chilled before cutting into squares.

Uploaded by

Wendy Jackson
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 1

Peanut butter squares Butter Dark chocolate Digestive biscuits Soft light brown sugar Crunchy peanut butter

Vanilla extract
Method 1. Line a 20cm/8in square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set). 2. Melt the butter in a large pan over a low heat. 3. Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water. Make sure that the bottom of the pan does not touch the water or the chocolate may seize and go really grainy and stiff. 4. Blitz the digestive biscuits and brown sugar in a blender or food processor to give fine crumbs. Tip them into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined. 5. Tip the mixture into the lined tin and press it down really hard with the back of the spoon. It needs to be really compact and tight. Then pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour). 6. Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares and serve.

150g 200g 250g 200g 300g 1tsp

You might also like