Delicious chocolate and peanut butter crunch bars, filled with crumbly biscuits, puddles of peanut butter, and my favourite Reese’s peanut butter cups. A fantastically quick and easy no bake recipe for the peanut butter lover in your life!
I think you’re going to love this recipe.
It’s a ridiculously simple, ridiculously tasty recipe for peanut butter lovers. Crush some biscuits, melt some chocolate, throw in a few peanut butter cups, sprinkle over chocolate chips and you’re done. In fact the only hard part about this recipe is waiting for it to set so you can slice it up and dig in.
Its crunch and smooth, salty and sweet. Its filled with the bite of peanut biscuits, creamy chocolate, squidgey, gooey puddles of Reese’s peanut butter cups, and rippling swirls of peanut butter.
My relationship with peanut butter has really changed over the last year. I remember my first peanut butter recipe, these peanut butter and chocolate swirl cookies, and telling you how I really didn’t like peanut butter. The cookies themselves were something of a revelation for me. Suddenly I saw what people saw in this weird claggy product. Its salty smoothness set off in the chocolate in a way nothing else did. I have a peanut butter hating friend who will hate me for this, but now its one of my favourite things to bake with. You still, I’ll admit, won’t find me slathering peanut butter over my toast (that honour is reserved for Marmite, the other spreadable food I thought I hated!), but put it into a cake, bake it into a cookie, or dollop it into tiffin and I can’t get enough of the stuff.
Maybe its the chocolate. Perhaps I have to have the chocolate there sat side by side the peanut butter to really appreciate it. Chocolate tends to make so many things wonderful. Perhaps thats why I can’t get enough of Reese’s Peanut Butter Cups. Something I avoided for so many years, yet it turns out I absolutely love them.
I’ve used these peanut cookies from Sainsbury’s. I love them because they’re very crisp, full of peanuts, and crumble beautifully. They compliment the creamy chocolate and peanut butter really nicely. If you don’t have these to hand you could substitute digestive biscuits, or rich teas, and handful of salted peanuts. The weights of the Mini Peanut Butter Cups add up to one bag of miniature cups, to make your shopping nice and easy. Again, I found these in Sainsbury’s, but they do only appear to be stocked in the larger stores.
- 130g peanut cookies
- 350g dark chocolate
- 75g unsalted butter
- 1 tablespoon golden syrup
- 100g Reese's mini peanut butter cups
- 40g mini peanut butter cups, roughly chopped
- 50g milk chocolate chips
- Line a 32 x 20cm tin with greaseproof paper or cling film.
- Crumble the peanut biscuits into a large bowl. You're aiming for a mixture of little crumbs and larger pieces of biscuit.
- Place a heatproof bowl over a pan of simmer water. Put the dark chocolate, butter and golden syrup into the bowl and melt together, stirring occasionally.
- Pour the melted chocolate mixture over the crushed peanut cookies. Stir until the mixture is evenly combined.
- Add the peanut butter cups, quickly stir through, then pour into the prepared baking tin. Don't over mix, you want the cups to hold together as much as possible.
- Sprinkle over the chopped peanut butter cups and the chocolate chips and leave to set for about 4 hours, or over night, until the chocolate is fully set.
- Cut into generously sized bars.