Monday, 13 August 2012

RECIPE: Chocolate peanut butter biscuit cake with HobNobs, Malteasers and raisins

I wasn't going to blog this recipe, but after posting a pic and description, the response revealed just how appealing these babies are. The recipe is actually a twist on my Rocky Choccy Biccy Bites (which are slightly crazier!), and I'm not entirely sure how to describe it. Except for DELICIOUS, that is. The HobNobs and Malteasers make it so much more than a simple chocolate biscuit cake, but just calling it a fridge cake seems inadequate. And adding peanut butter takes it to a whole new level, if you ask me. It's not overwhelmingly peanut buttery, so if you're a mad PB fan, you could up the quantity to 200g and use just 100g of chocolate. I feel I may do this next time.

It's the sort of thing that goes down especially well with kids, but all the adults who've ever tried it have loved it too. In fact, a fair few people have tried different versions and they have all gone down a storm. I cut mine into quite small pieces as it's rather rich, and if you do the same you'll get 16 little cubes of yum. This is so simple, honestly. You will be shocked at quite how delicious it is for such little effort.

  • 100g butter
  • 150g chocolate, broken into squares (I use milk chocolate - it depends on your tastes)
  • 3tbsp golden syrup
  • 150g smooth peanut butter
  • 150g HobNobs
  • 135g Malteasers (the size of one of their large bags)
  • 50g raisins (or you could try another dried fruit if you prefer... the possibilities are endless!)


1.  Line your tin with foil - I use a square one that's 18cm x 18cm and about 3cm deep, but it doesn't really matter. As long as it's not too small. That's not ideal.

the melted choc, PB, syrup and butter
2. Melt the butter,chocolate, syrup and peanut butter together in a large bowl (which will eventually contain all the mixture) over a low heat, stirring frequently (and trying not to eat it all as you go) until it's really smooth. Let this mixture cool for about 5 minutes, and while you wait, prepare the rest by measuring out the HobNobs, Malteasers and raisins into another bowl.

the biscuit mix
3. Add the biscuit mix to the chocolate mix and stir until they're well combined. Then spoon it into your tin, spreading as evenly as you can.

4. Leave to cool until room temperature, then transfer to the fridge to chill for a few hours until set hard. Lift the cake out by the foil and cut into chunks/fingers/bites/whatever shape you like. Depending on the temperature of your house/country and your preference, you may like to keep your choccy bites in the fridge, but it's not necessary. Simples.


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