I think we all have our go-to recipes that we pull out for every special occasion or bake sale. Mine is chocolate peanut butter bars, the recipe of which I've featured on this blog at least four times... and of which I've made (and eaten) countless times.
When we went on our little blogger minibreak to Norbury Manor a few weeks ago, the girls had a great list of cakes they were planning to make (especially Sarah!) and so I wasn't planning to make anything at all. But the night before, I was looking in the cupboards and realised that I had rather a lot of leftover bits from Christmas to use up... chocolate, peanut butter, butter, condensed milk - it was a no brainer really, apart from how chocolate peanut butter bars do not use condensed milk. SO... I modified them!
Caramel Chocolate Peanut Butter Bars
- 500g Icing Sugar
- 250g Crunchy Peanut Butter
- 250g Butter
- 20 x Digestives
- 500g Milk Chocolate
For the caramel:
- 1 x tin Condensed Milk
- 150g Dark brown sugar
- 150g Butter
- 1 teaspoon of salt
FYI: You can mess with the quantities in this recipe and it won't make a huge difference - I always just use a whole jar of peanut butter which I think is more like 340g.
1 - Break the digestives into crumbs, either by blitzing them in a food processor or by placing in a sealed plastic sandwich bag and bashing with a rolling pin. I do the whole lot in a food processor!
2 - Melt the butter and add to the crumbs, and combine well.
3 - Add the icing sugar and combine, then add the peanut butter and combine (the order in which you do this doesn't really matter).
4 - Line a large tin with foil and then press the mixture into it with your fingers well until the whole of the base is covered and it's evenly spaced
5 - Make the caramel! In a small saucepan, melt the butter and brown sugar slowly and stir until combined.
6 - Add the condensed milk and stir well. Allow to simmer until it just come to the boil then remove from the heat. That's it! Add some salt, if you fancy (you should).
7 - Pour the caramel over the digestive mixture until completely covered and then leave aside to set.
8 - When the caramel is almost cool, melt the chocolate in a bain marie or carefully in a microwave, and pour over the top of the caramel. I topped with sprinkles which is totally unnecessary, but fun.
9 - Allow to cool and then pop in the fridge to set overnight. In the morning, get it out and chop it up then eat it all up, share it with your friends and become very popular.
I've always been kind of scared of making caramel but it was super easy! I want to make it all the time now, but I probably shouldn't. Because then I would eat it, and that's not advisable all the time.