Chocolate peanut butter squares

These delights came about as a result of watching cookery programmes over breakfast. Never a good idea. Luckily they're being given away to a friend so I can't eat them all myself.

This recipe is courtesy of Lorraine Pascale so all credit has to go to her for creating something so deeply delicious!

It's a no-baking recipe, so all you'll need is a microwave for melting and a fridge for chilling...and a blitzer if you can't be bothered with the hassle/mess of smashing biscuits up!

To make a tray of chocolate covered peanut butter squares you will need:

150g butter

250g digestives (or chocolate covered ones if you're feeling particularly naughty!)

200g brown sugar (I went for dark brown sugar as it's a deeper flavour than light)

300g crunchy peanut butter

1/2 tsp vanilla extract

100g dark chocolate

100g milk chocolate

Melt 150g of butter in the microwave and pop to one side

Blitz the digestives and brown sugar together (I had to do this in two batches as my blender is only little)

Pour the sugar and biscuit blitz on top of the butter

Add in the 300g of crunchy peanut butter and 1/2 tsp vanilla extract

Stir this all together and press into a square dish lined with clingfilm (this makes it infinitely easier to lift out for cutting!)

Break up the 100g dark and 100g milk chocolate and melt in the microwave (do this gradually so as not to cause the chocolate to go granular) before then pouring over the pressed base.

Put in the fridge for at least an hour so that it all sets before lifting the clingfilm out and cutting the chocolate peanut butter block into squares

Comments

Elderflower and white chocolate shortbread

Anyone that knows me will know how obsessed I am with elderflower cordial. For that reason I thought it was about time I started incorporating it into my baking. I found a lovely recipe on Wallflower Girl's blog and decided to give it a go. It was originally going to be a white chocolate and elderflower combination but there was a lonely lemon that I thought would make these even more of a springtime treat. I managed 2 cake tins worth of shortbread, which equated to 16 slices. To make elderflower and white chocolate shortbread you will need: 250g butter 100g caster sugar 2 tbsp elderflower cordial 1/2 tsp vanilla extract The rind of 1 lemon 300g plain flour 100g chopped white chocolate Preheat your oven to 180C and prepare your baking tins. I went for 2 silicon cake tins to get the classic shortbread eighths but you're welcome to go for a square tin and create fingers...cut out rounds...whatever you fancy! You'll just need to increase the cooking time ...

Frozen yogurt breakfast bowl

I feel as if Instagram and Pinterest are awash with photos of breakfast bowls containing ingredients I just can't get my hands on in Wales (mail order acai berries anyone?) I did want to jump on the trend bandwagon however and so have been enjoying frozen yogurt breakfast bowls instead (sprinkled with some homemade granola of course - this batch has cashews rather than ginger in though). I make this in my smoothie maker - anything with the ability to blitz frozen fruit will do. I can thoroughly recommend this as a breakfast to get you kick-started in spring! To make 1 portion of frozen yogurt breakfast bowl you will need: A handful of frozen berries - the major supermarkets do this really well 1 banana 1 tablespoon of greek yogurt A splash of milk From experience of multiple attempts at this, you need to order the ingredients in the blender so that the banana and yogurt are nearest the blade (to create a kind of paste) with the frozen berries ...

Coconut and ginger granola

My standard breakfast most of the time involves oats in some way, be it porridge or granola. Recently I've really got into coconut oil and so this granola recipe uses it with ginger to make for a really tasty but quite subtly flavoured granola. I enjoy mine with yogurt and fruit but it would work well with milk too! The quantities are enough to fill a large Kilner jar and tend to last me a fortnight. This granola doesn't hold quite as well as the shop bought type as there is less sugar; it is more like baked oats. The ginger syrup is the substitute for the sugar added to usual granola recipes and I think it is a lot more tasty. To make a large batch of coconut and ginger granola you will need: 3 cups oats 1 cup nuts/seeds (I use a variety of different ones including pine nuts and sunflower seeds) 2 tbsp coconut oil 1 tbsp ginger syrup from a jar of stem ginger (you could even add some finely sliced stem ginger if you wanted!) Preheat ...

Classic Caggs

Search This Blog