Nigella Lawson’s Peanut Butter Squares

These are so good it’s alarming. Yeah I know, it’s not a huge surprise that something Miss Nigella cooked up would turn out so good, but man these are so close to a peanut butter cup – without actually being a peanut butter cup, you know? I’ve been trying to find recipes for all our most loved treats so I can whip them up without a zillion added chemicals in them and this is defiantly a favorite we can all agree on. So good with coffee or hot chocolate – or really, whatever.

I used regular brown sugar instead of the muscovado because I honestly didn’t think it would make much of a difference. I’ve read since then that using muscovado sugar can make a huge difference – so clearly, I have no idea. I will make them again with the muscovado and report! Also, I didn’t convert measurements to cups because it could totally be argued that it’s not exactly the same.

Peanut-Butter Squares – from How to Be a Domestic Goddess p. 223 Base: 50g dark muscovado sugar 200g icing suger 50g unsalted butter 200g smooth peanut butter Topping: 200g milk chocolate 100g plain chocolate 1 tablespoon unsalted butter
I’m always so pleased with myself when I weight out all my ingredients without having to play around to balance it out! Lucky!
Mix all of the base ingredients until well combined.	It’ll be a little crumbly, just press it into a 8 x 8 (or whatever, really) pan.
Weigh out your chocolate!	Now melt it, along with the butter till it’s all creamy and lovely.
Pour the melted chocolate over the peanut butter base.	Smooth it out, or make little swirlys or whatever you like with the chocolate layer.
Let the chocolate set up in the fridge for a while before you take it out and cut it into pieces. I suggest 48 pieces because, as Nigella warns in the book ‘more-ish as it undeniably is, it is also very rich’. So amazing. If you are fortunate enough to be able to bring peanut-stuff to your work or school (or your kids’ school), bring these. Everyone loves them and they disappear fast!