No bake peanut butter cookie bars.
A half term holiday should ideally be filled with sunny days out, glasses of prosecco and long lie ins. The reality is I have a teenager revising for her A levels, reports to write and enough rain to float Noah’s Ark. So coffee, tea and the odd biscuit are going to sustain me instead. Sadly, you can only write so many reports or revise so many topics before you have to have a brain break. And what better brain food than something containing peanut butter. Reece’s mini peanut butter cups to be precise. If you don’t happen to have mini peanut butter cups, you could chop up the large ones or use dollops of peanut butter and some chocolate chips.
250 g biscuits crushed finely (I used a mixture of digestive biscuits and malted milk biscuits)
125 g butter melted
1 tbsp golden syrup
125 g mini Reeces peanut butter cups.
75g milk chocolate
75g dark chocolate
How to ……..
- Line a 6″ by 6″ tin with a double layer of cling film.
- Place the biscuits in a large bowl and crush. I use the end of a rolling pin.
- Melt the butter and golden syrup together.
- Pour over the crushed biscuits and stir together until well mixed.
- Tip in the Reece’s mini peanut butter cups and stir again.
- Fill the lined tin with mixture and press down. Place in the fridge to set.
- Once set, melt the milk chocolate, remove the set cake from the tin.
- Drizzle across the chocolate from corner to corner, I use a spoon and a steady hand.
- Repeat with the dark chocolate but drizzle across from the opposite corner.
- Once the chocolate has set, cut the no bake cake into 12 bars.
Put on the kettle, enjoy a bar, a cup of tea and a brain break.
I’m adding these No Bake Cookie Bars to this month’s We should cocoa link up. The theme is MALT and by coincidence these contain Malted Milk biscuits, so that’s lucky. Originally set up by Choclette at Tin and Thyme, the Link Up is being hosted this month by Johanna at Green Gourmet Giraffe. Pop over to their pages and join in.