Peanut butter tiffin
This is my second attempt at posting this recipe. Epic fail the first time as my laptop got the hiccups and refused to save or upload anything. Had to resort to the universal fix of tuning the thing off and on again. Laptop cured but blog post lost.
I need to make something to feed the watchers of tonight’s Superbowl. Something American inspired but with ingredients I have to hand without an emergency flight across the pond. The teen suggested peanut butter tiffin so here we are.Very much like one huge Reece’s peanut butter cup. Oh my!
250g shortcake/digestive (cheap it says on the recipe I was given by my Mum!) biscuits
125g butter (melted)
1 tbsp golden syrup
1 big bar chocolate, milk or plain as you prefer, but I used leftover chocolate coins!
4 large dollops of peanut butter (smooth or crunchy)
7 x 7 square tin – buttered
How to …
- In a mixing bowl, using the end of a rolling pin, crush the biscuits into crumbs. Don’t be a spoilsport and use a processor!
- In a large saucepan melt the butter, cocoa and syrup together to make a sauce.
- Pour the chocolate sauce onto the biscuit crumbs and combine thoroughly.
- Tip the chocolaty rubble into a buttered tin and press down. Dollop on the peanut butter. Swirl into the crumbs making sure there are blobs still visible. Put into the fridge to set.
- Once the tiffin is set melt the chocolate and pour over the biscuit base. Refrigerate once more until the chocolate is set. Cut into chunks and serve.