10 January 2020

CHOCOLATE PEANUT BUTTER TIFFIN

Quick no-bake sweet treats, such as this lovely tiffin, have always been a welcome addition to any dessert platter or simply as sweet treat after a week day meal. Dark chocolate melted in a pool of double cream, flavoured with vanilla, and enriched with lots of biscuits.
Opt for differently sized biscuit pieces; those will give a better texture to the tiffin. The smaller ones will melt into hot, melted chocolate, while the larger ones will give a bit of crunch. And speaking of crunchiness, honey roasted peanuts are such a lovely little surprise, especially if left whole.
There is no need to add any additional sugar, as the chocolate provides more than enough sweetness, and pairs wonderfully with the peanut butter. Feel free to use any smooth peanut butter you like, be it homemade or from a store, even including a chocolate-flavoured one.


Ingredients
250 ml double cream
150 grams baking chocolate (at least 60% cocoa solids)
75 grams unsalted butter
1 teaspoon vanilla bean paste
250 grams vanilla biscuits
75 grams honey roasted peanuts
100 grams smooth peanut butter


Place the biscuit crumbs in a large bowl, add in the peanuts, either chopped or whole, and mix them around. Take a heavy-bottomed pot, place it over medium heat, and pour in the double cream. Let it start heating up, then add in the chopped up chocolate and diced butter, and gently mix until everything is melted. Crush the biscuits into pieces, leaving some slightly larger pieces for texture. Once the chocolate batter is ready, remove it from the heat, mix in the vanilla, pour everything over the biscuits, and mix until combined.
Take a small square cake tin (18x18 cm) with a removable bottom, line it with baking parchment, and transfer in the batter. Level it as much as possible, and set it aside briefly. Melt the peanut butter until it is still thick, but pourable, and drizzle it all over the surface of the tiffin. Using a skewer or a butter knife, make swirls through the batter until you are happy with the pattern. Tap the tin gently on the surface for the biscuits to settle nicely, and then place it in the refrigerator for at least 8 hours. Slice into squares and serve. Yields 16 servings.

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