Peanut Butter Chocolate Slice

Ingredients:

Base

• 50g butter

• 100g plain flour

• 25g icing sugar

• egg yolk

• 35g vanilla paste

Peanut Fudge

• 397g tin of condensed milk

• 90g golden syrup

• 20g glucose

• 150g caster sugar

• 100g Mothernutter Crunchy Peanut Butter - the good stuff!

• 50g butter

• 60g dark chocolate

• 10g sea salt

• 50g roasted chopped peanuts

Chocolate Layer

• 160g double cream

• 135g dark chocolate

• 30g peanut butter - the good stuff, again!

• 10g glucose

• 50g roasted chopped peanuts

Oven settings: 165-170C, Fan 3

Cooking time: 25-30 minutes

Equipment needed: stand mixer and baking frame (200mm x 200mm x 25mm) or tin of similar size

Method:

Base

In the mixer’s bowl, add cold diced butter, flour and icing sugar, mix with the paddle and crumb until it looks like a fine sand. Once it has reached the desired consistency, add the egg yolk and vanilla paste and mix until combined without over working the dough. Put the dough in the frame/tin, roll out and let rest in the fridge for 2 hours. Then bake at 165-170C for 25 to 30 mins.

Peanut Fudge

Pour the condensed milk, golden syrup and caster sugar into a large pan, cook at a moderate heat mixing constantly to avoid burning. Once it starts to change colour and become darker, check for consistency on a cold surface (fudge should not stick to your finger when touched). Once it has reached the desired consistency, take off the heat and add the peanut butter, butter, chocolate, sea salt and chopped peanuts, then mix well and pour into the frame. Sprinkle over some more sea salt before the next step.

Chocolate Layer

In another pan heat the double cream until it is about to boil, then pour on top of the chocolate, peanut butter and glucose and mix well. Once everything is incorporated, pour on top of the layer of fudge and garnish with chopped peanuts.