This was another first for the blog. So far, I have baked the recipes from my retro recipe books with minimal changes. I’ve converted to grams, I’ve added a few more directions and on one occasion I’ve figured out how long to bake it for when the recipe wasn’t very specific. But I haven’t changed the ingredients. Until I made these Peanut Butter and Chocolate Squares.

I made the recipe, as written, and they were nice. But they weren’t quite right. The base was very crumbly and they didn’t have as much of a peanut 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 Peanut Butter and Chocolate Squares is a little on the soft side, so I find that they are better kept in the fridge. This has the added bonus of keeping the chocolate cold and the combination of crisp chocolate and the soft, peanut buttery base was a winner. “You can make these again” was the vote of approval from Mr Traybakes.

The recipe uses 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 those, I’d use Maria cookies or even Graham Crackers/Digestives.  Whatever you choose, you want to crush them into very fine crumbs, so I used my food processor this time.

You can use whatever sort of peanut butter you prefer. I used smooth peanut butter, but go with crunchy if that’s your thing. And if you can’t get hold of golden syrup, then honey or maple syrup would work well.

Equally, if you prefer dark chocolate over milk, then use that for the topping. I used milk chocolate this time because that’s my preference.