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Martha Collinson's Peanut butter crispy bars
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You’ll be hooked on these peanut butter bars. Very simple to make, they will go down a storm with friends and family
100g rice pops
50g salted peanuts, roughly chopped
300g dark chocolate
150g smooth peanut butter
100g golden syrup
1 tsp vanilla extract
1 Grease a 32cm x 22cm rectangular baking tin with butter and line with baking parchment, allowing the edges to overhang.
2 Stir together the rice pops and peanuts in a large bowl until well mixed.
3 Place the chocolate into a large heatproof bowl over a saucepan of boiling water. When the chocolate is melted, remove from the heat and stir in the peanut butter, golden syrup and vanilla extract until smooth.
4 Pour the dry ingredients into the chocolate mixture and combine until everything is really well coated. Press into the lined tin using the back of a wooden spoon, making sure the mixture is pressed right into the edges.
5 Allow to chill in the fridge for 1-2 hours, or preferably overnight. When set, slice into 16 bars.
Martha is an ambassador for the charity Tearfund (tearfund.org)
This recipe was first published in October 2016.