Peanut butter and caramel-toffee chocolate bars

Bibby's Kitchen
24 servings Prep: 20 mins, Cooking: 45 mins

Generously doused with the sweetest of temptresses.

By Food24 April 13 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (7)

200 g shortbread biscuits
120 g butter — melted
150 g chocolate — milk and dark, chopped
50 g desiccated coconut
1/4 cup peanut butter — crunchy
1 condensed milk
100 g pecan nuts — chopped
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to 170º C.

Line and grease a 32 x 20cm baking tin with parchment paper. Process the biscuits to a fine breadcrumb texture. Pour the melted butter over the crumbs and blitz briefly to combine the mixture. Press firmly into the lined tin and smooth over with the back of a spoon.

Scatter over the chocolate. Dot with 1/2 teaspoon amounts of peanut butter. Follow with a scattering of coconut. Drizzle the condensed milk over the top and finish with the chopped pecan nuts. Bake for 40-45 minutes. The bars should be golden brown on top. Allow to cool in the tin before slicing into bars or squares.

Store in an airtight container in the refrigerator to keep the bars firm.

Recipe reprinted with permission of Bibby’s Kitchen@36.

 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.