Peanut Butter Chocolate Bars
Nigella Lawson
Bottom:
1/4 cup dark brown sugar
1 1/3 cups confectioners' sugar
1/4 cup unsalted butter
1 cup of creamy peanut butter
Top:
9 ounces (1 cup + 1 TB) milk chocolate pieces or chips4 ounces (1/2 cup) bittersweet chocolate pieces or chips2 tablespoon unsalted butter
1. Mix all the bottom ingredients by hand until they are well incorporated.
2. Press the mixture into a pyrex or brownie pan, the size really depends on how thick you want your bars. The bigger the thinner the layers..my pan was too small..9x9..I would suggest anything larger than that..unless you want to go into a PB and chocolate induced coma:)
Make the surface as even as possible.
3. Melt the chocolates and butter in a saucepan on low, then spread evenly on top of the base. If you have leftover chocolate chips, toss on top.
4. Put the dish in the refrigerator to set. When the chocolate has hardened (it takes approx. 1.5 hours for the chocolate, but the longer the better for a firmer peanut butter base) cut into squares. I like to cut them in different sizes for a rustic feel. Serves 4-5.