peanut butter choc bars

(a better version of your fave PB cup)

What I’m reading: the latest copy of Eaten magazine - the theme this issue is Tech - lots of interesting articles, and as always, beautifully illustrated

What I’m listening to: Jay Rayner on the Go To Food podcast

What I’m eating: all sorts of delicious things in Paris - including pizza at Oobatz and pastries at Ten Belles and Du Pain et des Idées (below)

This recipe ticks all the boxes for me in terms of effort:reward ratio. You don’t need any fancy equipment (or even to turn your oven on): just a tin (I used a square brownie tin), a mixing bowl and a saucepan. It also comes together in about 15 minutes, then you just need to let it chill for a couple of hours before cutting it up and sharing (or not).

It’s got a biscuit-y peanut-y maple-y base (I used HobNobs for extra oaty goodness, but I feel like digestives or ginger nuts would also slap), a layer of chocolate (I used Tony’s milk choc which is 32%), and a scattering of salty things on top - I used roasted salted peanuts and salted pretzels, but was really tempted to chuck some peanut M&Ms on there too.

It’s kind of based on Reese’s peanut butter cups, which I love - except it’s always annoyed me that the chocolate in them is such poor quality. It delivers the same salty-sweet-crunchy, except you have full control over the ingredients, so I recommend using a good quality chocolate and your favourite peanut butter. I go a little more in-depth into my current favourite peanut butter brands in this post, but for this recipe I used Manilife deep roast (IYKYK).

recipe: peanut butter choc bars