Chocolate Peanut Butter Bites

These need to be served from the fridge or even the freezer, they are very rich and you won't be able to scoff the lot in one go...but they are scrummy.

You will need to use butter in this recipe, margarine doesn't set properly and the base will be very squishy, which isn't always a bad thing...

Chocolate Peanut Butter Bites

150g butter

200g dark chocolate or a mixture of dark and milk (your choice)

250g digestive biscuits

200g soft dark brown sugar

300g smooth peanut butter

1 teaspoon vanilla extract

You will need to line a 20cm square baking tin with baking parchment overlapping the sides of the tin so that you have paper to hold onto to pull the finished recipe out of the tin.

Melt the butter in a large saucepan over a low heat, once it is melted remove it from the heat.

Break the chocolate into pieces and either melt in a bowl in the microwave or in a bowl over a pan of warm water.  If you use the microwave just blast it for a few seconds at a time and check so that it doesn't burn.

Crush the biscuits in a blender or food processor (or pop them in a bag and hit them with a rolling pin) so that they become fine crumbs, mix with the sugar making sure there are no lumps.  I just chuck both of them together in the food processor.  Then tip them into the saucepan with the butter.  Add in the peanut butter and vanilla extract and mix together.

Pop the mixture into the baking tin and firm down with a spoon.  Pop the tray into the freezer for 15 minutes to cool and start to set.

Take the tray from the freezer and pour the melted chocolate over the top of the base mixture smoothing it evenly.

Pop the tray back in the freezer for about an hour then you can lift it out of the tin and cut into squares.  I do this and put the squares into a plastic container and leave it in the freezer or fridge until I am ready to serve especially if it is a warm day.

You could replace the peanut butter with any kind of similiar texture spread - caramel or nutella maybe...although I haven't tried these versions yet!

Adapted from a Lorraine Pascale recipe.