Nigella Lawson’s Peanut-Butter Squares
Using minimal ingredients and with no baking required, these more-ish peanut butter squares are super easy to make and are guaranteed to become a family favourite.
Introduction
I don’t know if you’ve ever eaten Reese’s Peanut Butter Cups, but these are a homespun version of them. And if you discount melting the chocolate (which in any case the microwave can do) there is no cooking involved. You may think that seeing how the dough is made – just peanut butter, butter and sugar – might put you off eating them. Sadly not.
Ingredients
| For the base | |
|---|---|
| 50g | dark muscovado sugar |
| 200g | icing sugar |
| 50g | unsalted butter |
| 200g | smooth peanut butter |
| For the topping | |
| 200g | milk chocolate |
| 100g | plain chocolate |
| 1 tbsp | unsalted butter |
Essential kit
You will need: a 1 x 23cm square brownie tin, lined, preferably, with Bake-O-Glide
Method
Stir all the ingredients for the base together until smooth. I use the paddle attachment to my mixer which my children love operating, but a bowl and a wooden spoon will do the job just as well. You will find, either way, that some of the dark muscovado sugar stays in rubbly, though very small, lumps, but don’t worry about that. Press the sandy mixture into the lined brownie tin and make the surface as even as possible.
To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) and spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares – because, more-ish as it undeniably is, it is also very rich.
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