Peanut butter squares

peanut squares

Some of you will already be yawning because if you haven’t made Lorraine Pascal’s peanut butter squares I bet you will have eaten one made by someone else. They were quite the thing about three years ago when the TV programme and book came out. I’ve had many but it was only this week that I finally got around to making them myself  (I was at a loose end with two mardy and overheated children to cheer up).

These are good to make with kids because all young children like bashing up digestive biscuits with a rolling pin and breaking up chocolate into small pieces. But if you’re like me you’ll spend most of your time telling them off for trying to eat all the ingredients.

I’m trying to be good at the moment diet-wise, so it was torturous making such deliciously sweet, calorific delights and then trying not to eat them all up. I didn’t actually eat a whole one but I did wolf down all the crumbs left over from cutting them into squares (which probably amounted to more calories anyway). I’m not a huge fan of peanut butter but I do like digestives, Snickers bars and chocolate and so I just love these.

Lorraine Pascal’s peanut butter squares 

Makes 16

  • 150g of butter
  • 200g of good quality chocolate (dark, milk or a mixture)
  • 250g of digestive biscuits
  • 200g of soft light brown sugar
  • 300g of crunchy peanut butter (this is a staggering amount- almost a whole small jar). I only had smooth so I reduced the amount slightly and added some chopped peanuts (which are visible in the above photo).
  • 1 teaspoon of vanilla extract
  • A pinch of salt (my addition because I’m a salt addict)

Line a 20cm square tin with baking parchment, leaving some excess paper hanging over the edges (this makes it easier to lift out once set).

Melt the butter in a large pan over a low heat, or do this in the microwave.

Blitz the digestive biscuits and brown sugar in a blender or food processor until you have fine crumbs. Or do this in the old fashioned way with a plastic bag and a rolling pin (much more fun and less washing up).

Tip the sugar and biscuit crumbs into the melted butter. Stir in the peanut butter and vanilla extract and mix together so everything is well combined. Tip the mixture into the lined tin and press it down really hard with the back of the spoon.

Snap the chocolate into squares and throw into a small bowl. Melt in the microwave in 30 second blasts, stirring well between each addition or sit the bowl over a pan over simmering water.

Pour over the melted chocolate, tilting the tin back and forth a bit so that the whole thing is evenly covered. Pop in the freezer for 30 minutes to firm up (or the fridge for an hour).

Once the chocolate is set, remove it from the freezer (or fridge). Lift it out of the tin with the help of the baking parchment. Remove the paper and then use a sharp knife to divide it into 16 squares.

NOTE: I think these are best kept in the fridge until you are ready to eat.

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2 comments

  1. It seems I am a little late to this party, but it’s definitely a case of better late than never! This is a fantastic recipe: very quick and easy, and utterly delicious. I guess the way to avoid a slightly cracked chocolate topping would be to let them return to (or at least approach) room temperature after chilling and before cutting? However, this would require considerable self-discipline … Thank you for posting this recipe.

  2. Thank you so much for your comments. The idea of leaving the chocolate to come up to room temperature before cutting sounds very sensible indeed and I will definitely try that next time.

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