This was another first for the blog. So far, I have baked the recipes from my books with minimal changes. I’ve converted to grams, I’ve added a few more directions and on one occasion I’ve suggested how long to bake it for! But I haven’t changed the ingredients. Until now.
I made these ‘Peanut Butter Fingers’ and they were nice. But they weren’t quite right. The base was very crumbly and they didn’t have as much of a peanutty taste as I wanted, so I decided to make them again with a few changes. I added more butter (never a bad thing) and I added more peanut butter (never a bad thing) and they worked out so much better.
The base of these is a little on the soft side, so they are better kept in the fridge. This has the added bonus of keeping the chocolate cold and the combination of crisp chocolate and soft, peanutty base was a winner. “You can make these again” was the vote of approval from my husband.
The recipe use Rich Tea biscuits and if you’re in the UK/Ireland you won’t have a problem getting these. Luckily one of my local supermarkets has a decent ‘international food’ section where I can get Rich Tea but if you can’t find them I’d use the Goya Maria cookies again or even graham crackers. Whatever you choose, you want to crush them into very fine crumbs, so I used my food processor this time.
6oz/170g Rich Tea biscuits/Maria cookies/graham crackers
2 tbsp golden syrup (or honey or maple syrup)
8 tbsp peanut butter
6-8oz/170-220g chocolate to cover
1. Crush the biscuits very finely. I used my food processor this time to make sure I didn’t have any larger pieces of cookie. Cookie, biscuit – see how I can switch effortlessly between ‘languages’!
2. Place the butter, sugar and syrup in a saucepan and melt slowly over a low heat. Remove from the heat, add the peanut butter and mix until well incorporated.
3. Stir in the biscuit crumbs and press into your tin. I used an 8 inch/20cm square tin this time. You don’t get just as many pieces, but they are thicker! At this point I put it in the fridge for a little while to set. Then cover with melted chocolate and put back into the fridge for a good couple of hours to set.
4. Cut into whatever size pieces you want and keep them all to yourself! (Or share with your loved ones, if you’re feeling generous!)