Tools

• Kitchen machines: Stand mixers 
• Creaming beater

Ingredients 

Amaretti biscuits 120 g - crushed
Almond flour 70 g
Peanut butter 250 g
Maple syrup 160 g
Chocolate chips 30 g
Dark chocolate 150 g - broken up
Coconut oil 30 g
Smooth peanut butter    3 Tbsp
Unsalted butter 30 g
Sea salt flakes As needed

Method:

Step 1
Line the square tin with parchment paper
Fit the Creaming Beater 
Add amaretti biscuits, almond flour, peanut butter, maple syrup into the warming bowl, fit the splashguard
Heat - 3 minutes, heat setting 5, speed Stir 1
Set aside and let cool slightly

Step 2
Add chocolate chips into the warming bowl
Stir until combined
Transfer the mixture into the square tin and level 
Freeze – 10 minutes

Step 3
Clean the warming bowl and fit the Creaming beater
Add dark chocolate into the warming bowl, fit the splashguard
Heat until melted - 5 minutes, heat setting 7, speed Stir 1
Set aside and let cool slightly

Step 4
Add peanut butter and butter into a heatproof bowl
Tip: This step is optional
Heat in a microwave until melted – 20-30 seconds and then stir until smooth
Remove the tin from the freezer and place on a work surface
Let rest – 5 minutes

Step 5
Working quickly, pour the melted chocolate into the tin
Drizzle or pipe the peanut butter mixture over the chocolate in straight lines
Lightly draw a skewer through the peanut butter lines to create a feathered or marbled effect
Sprinkle with sea salt flakes (optional)
Place in the fridge – 10 minutes

To Serve
Slice into bars
 

More Like This

All recipes | Dessert recipes