Peanut Butter & Chocolate Slice
Even if you’re not a huge peanut butter fan, I promise you this slice is delicious! It’s tasty and soft, and almost cookie-like in the centre. The peanut butter makes the slice nice and creamy, then there’s delicious chocolate, chunky nuts and the goodness of rolled oats. Perfect served slightly warm, as a lunchbox treat or with a cuppa.
- 120g unsalted butter, room temperature
- 85g peanut butter*
- 100g caster sugar
- 100g brown sugar
- 1 tsp vanilla essence
- 2 eggs
- 200g plain flour
- 1 tsp baking powder
- ¼ tsp salt (if using unsalted butter)
- 100g rolled oats
- 100g nuts (peanuts/cashews/peanuts, roughly chopped)
- 150g dark chocolate chips
- * I prefer to use crunchy peanut butter, but actually the smooth variety works well too. Generally speaking, it’s safest to stick with the commercial, supermarket brands of peanut butter in baking. The more expensive peanut butters/nut butters made with 100% nuts don’t always blend so well into batter than the standard emulsified types.
- Preheat the oven to 180°C fan. Line a 20 x 20cm dish with baking paper.
- Put the butter, peanut butter and both sugars into the bowl of an electric mixer. Mix until light and fluffy.
- Add the vanilla essence and eggs, one at a time. Mix well before adding the next egg. (The mixture will turn light in colour.)
- Add the flour, baking powder, salt, rolled oats, chopped nuts and chocolate chips, and mix until just combined.
- Spoon the mixture into the prepared dish, level out and smooth down with the back of a spoon. (Or I like to lightly flour the base of a measuring cup and press down with that – the batter is quite sticky).
- Bake for approx. 18-20 minutes, until just turning golden on the edges.
- Leave in tin for a couple of minutes, then remove and leave to cool before cutting into squares.
- This is delicious eaten while slightly warm with the chocolate soft and melting. It’s equally good cold the next day too! Store in an airtight container.
- This slice freezes well. Just wrap the whole slice, then pop into a bag and freeze. Either defrost at room temperature or in the microwave.
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This recipe featured on The Cafe, Monday 6 July 2020