Chocolate Peanut Butter Slab
Ready In: 40 mins
Yields: 80 pieces
Ingredients
- 14 ounces white chocolate
- 14 ounces dark chocolate
- 5 ounces crunchy peanut butter
Directions
- Grease and line a 8x12x1in tin.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water.
- Stir until smooth, then remove from the heat. Melt the plain chocolate in the same way and remove from the heat.
- Add the crunchy peanut butter to the white chocolate and stir well until smooth.
- Drop alternate spoonfuls of each chocolate into the prepared tin, then tap the tin to level the mixture. Drag a skewer through both chocolates to create a marbled effect.
- Tap the tin again to level the mixture, then chill for 2-3hr until firm.
- Turn out on to a board and use a sharp knife to cut the rectangle into 10 fingers, then cut each finger into eight pieces.
- Pack into boxes, layering up between baking parchment and store in the fridge for up to a month.
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