Maple and Peanut Butter Chocolate Bars Recipe

Maple and Peanut Butter Chocolate Bars Recipe

Maple butter and peanut butter layered on a crisp shortbread base, coated in dark chocolate. Rich, indulgent and very hard to resist.

Ingredients

Shortbread

• 125g unsalted butter, softened
• 60g Pure Maple Syrup, Dark Robust
• 195g plain flour

Filling

• 130g Pure Maple Butter
• 200g crunchy peanut butter

Chocolate coating and topping

• 400g dark chocolate, 85% cocoa
• 65g white chocolate, chopped
• Handful of chopped salted peanuts

Instructions

1. Beat the softened butter in a mixer until smooth, then slowly pour in the maple syrup and mix well.
2. Add the flour a little at a time and mix until a dough forms. Wrap and chill in the fridge for 15 minutes.
3. On a lightly floured surface, roll out the dough to the thickness of two pound coins.
4. Using a ruler, cut 12 to 14 biscuits measuring roughly 7.5cm by 3cm. Place on a lined baking tray and chill for a further 20 minutes.
5. Preheat the oven to 190C. Bake the biscuits for 20 minutes, then transfer to a wire rack to cool completely.
6. Spread about 1 teaspoon of maple butter onto each biscuit. Chill briefly, then add a heaped teaspoon of peanut butter on top.
7. To temper the dark chocolate, finely chop 300g and melt gently over barely simmering water, stirring until it reaches 55 to 58C. Remove from the heat.
8. Reserve one third of the melted chocolate in a separate bowl. Add the remaining finely chopped 100g of dark chocolate to the main bowl and stir until the temperature drops to 28 to 29C.
9. Stir the reserved warm chocolate back in to raise the temperature to 31 to 32C.
10. Dip each filled biscuit into the tempered chocolate, place on a lined tray and chill briefly to set.
11. Melt the white chocolate gently over simmering water. Transfer to a piping bag and drizzle over the bars in a zigzag pattern.
12. Finish by sprinkling with chopped salted peanuts.

Allow to set fully before serving.