
Quick Peanut Butter and Chocolate Squares
By selmastable
These Peanut Butter and Chocolate Squares are really quick to make and are delicious pick-me-up with a mid-morning espresso. I think that they would be rather lovely with a glass of milk too. They are not too sweet, with that unmistakeable savoury peanut butter flavour; chocolatey with a little hit of salt. The body is given by the Saltines which are an American cracker with a light sprinkling of salt on them. I've found that Sainsburys sell an Italian version called Doriano which is what I used for this recipe.
These are so simple to make; blitz the crackers, melt the butter with the sugar and milk; pour onto crackers and peanut butter; mix and pat into a pan; cover with melted chocolate and sprinkle with flaky salt.
Ingredients
- 2 cups sugar
- 1/2 cup milk
- 45 g butter (3 Tbsp)
- 240 g Saltine crackers (in the UK use Dorianos from Sainsburys)
- 1 tsp vanilla extract
- 340 g smooth peanut butter
- 200 g dark chocolate broken into small pieces (use semi sweet or milk chocolate if making for younger palates)
- 45ml cream (3 Tbsp)
- Flaky sea salt to sprinkle
Details
servings 16
Level of difficulty Easy
Preparation time 15mins
Cooking time 3mins
Cost Budget Friendly
Preparation
Step 1

Blitz or crush the crackers into fine crumbs, depending on how much texture you want in your squares. Doing this in a food processor took me about 2 minutes, pulsing for the last 30 seconds to check on progress.
Step 2
Empty into a large mixing bowl then scrape out the peanut butter over the top of the crumbs.
Step 3

Place the sugar, milk, and butter in a saucepan over medium low heat, stirring from time to time. It needs come to a boil slowly. Once it comes to a full boil, set the timer for 1 minute. The mixture will froth and foam so don't panic and take it off the heat.
Step 4
While the mix is coming to a boil, get the baking pan ready. Line a 9 inch square pan with parchment paper or non-stick foil. The easiest way to do this is to turn the pan over, drape the paper over it and make some folds in the corners - a bit like gift wrapping. Slip the paper off, turn the pan over and the paper will slide right in. Leave a little overhang so that you can pull up on it later.
Step 5

When the minute is up, carefully pour the extremely hot sugar mixture over the crackers and peanut butter. Add the vanilla and then stir with a spatula until it is really well combined. Scrape the mixture into the prepared pan, smooth it out and leave it to cool for about an hour.
Step 6
Heat the cream in a pan until it just comes to a boil. Take it off the heat and stir in the pieces of chocolate. Stir until the chocolate has melted and it's all looking lovely and glossy.
Step 7

Pour it onto the peanut butter mix and smooth out with a spatula.
Step 8
Sprinkle with flaky salt while the chocolate is still warm
Step 9

Pop into the fridge to allow the chocolate to set, then remove from the tin using the overhang to help to pull it out. With a large knife, cut into squares of whichever size you like. I like to cut it in half and then cut each piece in half again so that you have 4 long rectangles. Then spin it around a quarter turn and do the same. This way you get 16 equal size pieces which you can halve to make smaller bars.
Step 10
Store in an air tight tin.
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