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 for 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 for 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 for 5 minutes until melted, 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 for 20-30 seconds, until melted, and then stir until smooth.
Remove the tin from the freezer and place on a work surface.
Let rest for 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 for 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 for 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 for 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 for 5 minutes until melted, 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 for 20-30 seconds, until melted, and then stir until smooth.
Remove the tin from the freezer and place on a work surface.
Let rest for 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 for 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.