The first thing I do when I look at a dessert recipe is think: how can I take as much sugar out of this and still keep the flavour. I also always try to make a wheat or gluten free version of it.
I loved these chocolate peanut squares when my sister gave me a taste. However, when I got hold of the recipe and changed all the quantities. I find that when people cook from a recipe, they feel that they have to follow the ingredient step by step.
It can be good to do this the first time, after that, 1/3 or 1/2 the sugar in it and see does it really make that much of a different? It never does for me. I changed the flour to whole wheat spelt (or rice flour when I was baking gluten free) and it worked out just fine.
Enjoy my chocolate peanut squares….
- 100g butter
- 200g dark chocolate (70% plus)
- 200g of whole wheat spelt flour (or rice flour for gluten free)
- 100g brown sugar
- 300g/10½oz 100% crunchy peanut butter (read the label!)
- 1 tsp vanilla extract
- Preheat oven to 160 oc FAN
- Line a 20cm/8in square tin with baking parchment.
- Melt the butter in a saucepan over a low heat.
- Mix together flour, melted butter, sugar really well. Then add in the peanut butter and vanilla extract. I use a fork here to mix the peanut really well with the rest of the mixture. Place in the tin, gently compressing the mixture so its nice a flat.
- Place in the oven for 15-20 minutes. When you take it out it will be soft and look uncooked. Don’t worry; it will solidify as it cools.
- Allow to cool.
- Snap the chocolate into squares and throw into a small bowl. Melt over simmering water until all the chocolate pieces are dissolved. Pour evenly on the cooled peanut mixture.
- Place in the fridge for at least 1-2 hours or until the chocolate has fully solidified.
- Slice into bite size pieces. Ready to eat now…
- Wheat free, gluten free is using rice flour