Peanut Power

Peanut and chocolate, two flavours that compliment each other oh so very very deliciously well. I decided to make a new recipe today, a peanut butter chocolate crunch delight. And I am delighted with how it turned out. I am rather fond of creating new recipes, most of the time they are successful, thankfully, but on odd occasions I do fail. However today was certainly a success! Yes!

Peanut Butter

Firstly I made a peanut butter. I used a 500g bag of peanuts still in their little cosy skins (you can use the skinless peanuts but personally I like the extra flavour they add), some rice-bran oil a little brown sugar and a little bit of salt.

Step 1: Roast the peanuts on baking paper in a roasting dish at 175˚c for 30 minutes. The peanuts need to be in a single layer and should be shaken about half way through roasting.

Step 2: Using a food processor or mini processor blend with salt, sugar and oil to desired consistency and flavour. Thats the peanut butter made!

Peanut Butter Chocolate Crunch

Base

125g butter softened

1/2 cup brown sugar

1 1/2 cups flour

1 teaspoon baking powder

2 tablespoons cocoa

Icing

75g butter

1 cup icing sugar

2 tablespoon cocoa

6 heaped tablespoons peanut butter

Base: Preheat oven to 190˚c. Cream butter then add sugar and beat till light and fluffy. Sift in flour, baking powder and cocoa. Beat until resembling fine bread crumbs. Line a 20 x 30cm sponge tin with baking paper. Tip crumb mixture into tin and press down firmly. Bake for 20-25 minutes.

Icing: 5 minutes before the base is due to be removed from the oven start the icing. Melt butter in a small pot then add cocoa. Once dissolved remove from heat and beat in icing sugar. When combined add the peanut butter and mix thoroughly. Smooth over base while it is still hot and cut into slices before it is cooled completely. Enjoy!