Ingredients:

  • 250g digestive biscuits (Graham Crackers), finely crushed
  • 100g unsalted butter, melted
  • 50g granulated sugar
  • 250g smooth peanut butter, room temperature
  • 125g unsalted butter, softened
  • 150g powdered sugar, sifted
  • 2 tablespoons milk
  • 200g dark chocolate (70% cocoa solids), finely chopped
  • 200ml double cream (heavy cream)
  • 1 tablespoon unsalted butter

Instructions:

  1. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine crushed biscuits, melted butter, and sugar in a bowl. Press firmly into the prepared pan.
  3. Beat peanut butter and softened butter together until smooth. Gradually add sifted powdered sugar and milk, beating until light and fluffy.
  4. Spread the peanut butter filling evenly over the biscuit base.
  5. Heat cream in a microwave or double boiler until simmering. Pour over chopped chocolate and butter; let stand for a minute. Stir until smooth and glossy.
  6. Pour the chocolate ganache over the peanut butter filling, spreading evenly.
  7. Refrigerate for at least 2 hours, or until firm.
  8. Lift the bars out of the pan using the parchment paper overhang. Cut into squares or bars and serve these no bake desserts.