No-Bake Peanut Butter Bars
A no-bake peanut butter cookie dough base topped with a feathered chocolate and peanut topping and a pinch of sea salt. Simply make the base and refrigerate whilst you make the chocolate topping.
Ingredients
120 g amaretti biscuits, crushed
70 g almond flour
250 g peanut butter
160 g maple syrup
30 g chocolate chips
For the chocolate layer
150 g dark chocolate, broken up
30 g coconut oil
For the decoration (optional)
3 Tbsp smooth peanut butter
30 g unsalted butter
sea salt flakes, as needed
Instructions
STEP 1/5
Line the square tin with parchment paper
Fit the Creaming Beater
Add crushed amaretti biscuits, almond flour, peanut butter and maple syrup into the warming bowl, fit the splashguard
Heat – 3 minutes, heat setting 5, speed Stir 1
Set aside and let cool slightly
STEP 2/5
Add chocolate chips into the warming bowl
Stir until combined
Transfer the mixture into the square tin and level
Chill in the freezer – 10 minutes
STEP 3/5
Clean the warming bowl and fit the Creaming Beater
Add dark chocolate and coconut oil into the warming bowl, fit the splashguard
Heat until melted – 5 minutes, heat setting 7, speed Stir 1
Set aside and let cool slightly
STEP 4/5
(Tip: This step is optional)
Add peanut butter and butter into a heatproof bowl
Heat in a microwave until melted – 20-30 seconds and then stir until smooth
Remove the tin from the freezer and place on a work surface
Let rest – 5 minutes
STEP 5/5
Working quickly, pour the melted chocolate into the tin
Drizzle or pipe the peanut butter mixture over the chocolate in straight lines
Lightly draw a skewer through the peanut butter lines to create a feathered or marbled effect
Sprinkle with sea salt flakes (optional)
Chill in the fridge – 10 minutes
To Serve
Slice into bars
Substitutions
Amaretti biscuits can be replaced with ginger or digestive biscuits
Chocolate chips can be replaced with chocolate
Dark chocolate can be replaced with dark chocolate chips
No-Bake Peanut Butter Bars
A no-bake peanut butter cookie dough base topped with a feathered chocolate and peanut topping and a pinch of sea salt. Simply make the base and refrigerate whilst you make the chocolate topping.
Ingredients
120 g amaretti biscuits, crushed
70 g almond flour
250 g peanut butter
160 g maple syrup
30 g chocolate chips
For the chocolate layer
150 g dark chocolate, broken up
30 g coconut oil
For the decoration (optional)
3 Tbsp smooth peanut butter
30 g unsalted butter
sea salt flakes, as needed
Instructions
STEP 1/5
Line the square tin with parchment paper
Fit the Creaming Beater
Add crushed amaretti biscuits, almond flour, peanut butter and maple syrup into the warming bowl, fit the splashguard
Heat – 3 minutes, heat setting 5, speed Stir 1
Set aside and let cool slightly
STEP 2/5
Add chocolate chips into the warming bowl
Stir until combined
Transfer the mixture into the square tin and level
Chill in the freezer – 10 minutes
STEP 3/5
Clean the warming bowl and fit the Creaming Beater
Add dark chocolate and coconut oil into the warming bowl, fit the splashguard
Heat until melted – 5 minutes, heat setting 7, speed Stir 1
Set aside and let cool slightly
STEP 4/5
(Tip: This step is optional)
Add peanut butter and butter into a heatproof bowl
Heat in a microwave until melted – 20-30 seconds and then stir until smooth
Remove the tin from the freezer and place on a work surface
Let rest – 5 minutes
STEP 5/5
Working quickly, pour the melted chocolate into the tin
Drizzle or pipe the peanut butter mixture over the chocolate in straight lines
Lightly draw a skewer through the peanut butter lines to create a feathered or marbled effect
Sprinkle with sea salt flakes (optional)
Chill in the fridge – 10 minutes
To Serve
Slice into bars
Substitutions
Amaretti biscuits can be replaced with ginger or digestive biscuits
Chocolate chips can be replaced with chocolate
Dark chocolate can be replaced with dark chocolate chips