Chocolate Peanut Butter Crispies
My mother-in-law has a penchant for Reece’s Peanut Butter Cups – well who doesn’t? So along with the chocolate marshmallow crispies I made for our trip up to the New Forest a couple of weeks ago, I also made some chocolate peanut butter crispies. The recipe for these comes from the same book, Mast Brothers Chocolate: a family cookbook and go by the name of chocolate crunch. The combination of chocolate peanut butter and crisped rice sounded too good to miss.
As everything was in US measures and I didn’t want to make the vast quantity the Mast Brothers suggested, I had to have a couple of goes at this recipe before I got it right. The first batch I made was so crumbly, I ended up with a pile of bits as soon as I tried to cut it into squares – very tasty bits, but not the easiest things to eat. I tweaked the recipe and had much better success the second and dare I say it, third time around. The combination of salty peanut butter and sweet milk chocolate is a particularly good one and these crunchy bites of delight are very hard to resist.
- 150g of 37% milk chocolate - I used G&B
- 40g unsalted butter
- 1 heaped tbsp pure peanut butter
- 1 tsp honey
- 60g crisped rice
- Melt the chocolate in a large bowl set over hot, but not boiling water.
- Add the butter, peanut butter and honey. Stir until everything is melted and combined.
- Remove from the heat and stir in the crisped rice until all are covered.
- Spread into the bottom of an 20cm/8" silicone cake mould and leave for at least an hour in a cool place to set.
- Turn out onto a board and cut into 16 small squares.
- The longer these are left to set, the easier they will be to cut.
Because of the predicted hot weather in August, this month’s Biscuit Barrel over at I’d Much Rather Bake Than … is all about no-bake. As it happens the month has been particularly cold. But that’s OK, no bake is always a welcome, if indulgent, treat.
As no baking is required and money saved from not having to turn on the expensive oven, I am sending these off to Credit Crunch Munch. This month it is being hosted by Elizabeth’s Kitchen Diary on behalf of Fab Food 4 All and Fuss Free Flavours.