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INGREDIENTS
- 115 grams (1/2 cup or 1 stick) unsalted butter
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 125 grams (1/2 cup) smooth peanut butter
- 210 grams (1 and 1/2 cups) plain flour
- 2 teaspoons milk
- 75 grams (1/2 cup) milk or dark chocolate chips
Chocolate topping
- 200 grams (1 and 1/3 cups) milk or dark chocolate
- 1 tablespoon peanut butter
- 150 grams (1 cup) Reese’s peanut butter cups, halved
INSTRUCTIONS
- Line an 8 inch square baking tin with baking paper and set aside. Roughly chop the butter into chunks and place in a large mixing bowl, along with the sugars. Using an electric beater, cream the butter and sugar until combined. Add the vanilla and peanut butter and beat for 30 seconds or so, until smooth and creamy. Then add the flour. If the mixture is a little dry, add the milk, one teaspoon at a time. Stir in the chocolate chips.
- Place your cookie dough in your prepared tin and press down gently to form one even layer – make sure you get right in those corners. Then, melt your chocolate in the microwave, stirring in-between 20 second bursts. Stir through your peanut butter. If it’s a bit lumpy, just microwave it for 10 more seconds until smooth. Pour your chocolate over the top of the cookie dough, spreading to the edges. Pop your peanut butter cups on top and put in the fridge for 2-3 hours to set.
- To serve, leave the bars at room temperature for 10 minutes, then use a hot knife to cut through the chocolate. Keep refrigerated for up to 5 days.