Makes approximately 48.for the base:
50g dark muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter
for the topping:
200g milk chocolate
100g dark chocolate
1 tablespoon unsalted butter
1 x 23cm square brownie tin, lined with Glad Bake
Stir all the ingredients for the base together until smooth. Wooden spoon works great.
You will find 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.
Grublover comment
This recipe is dedicated to my good pal Kelly Gillespie who introduced me to the mouth-watering, moreish Reece’s Peanut Butter Cups. It is really simple to make and is as close as you can get to the real thing. The best thing is you don’t have to cook - great because my oven is out of action. Enjoy Kel!
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