Shortbread base, Peanut Butter and Rice Krispie Filling, covered in Dark Chocolate!
So, I hope these make up for not blogging for so long ;-) I just have not been in either a baking or cooking mood lately, living off Fry's burgers, nuggets etc.. and just buying sweets if I fancied any. However I envisioned these bars a while ago and had a go making them. I was thinking something like a twix, in that it has a shortbread base and is covered in chocolate but with a rice krispie peanut butter filling instead of caramel. Now I realize there is a peanut butter twix in America and it's nothing like this but I still couldn't refuse the name here!
Well, they turned out absolutely delicious, as you would expect, I mean it's cookie, peanut butter and chocolate with added rice krispies - BUT - took a couple of go's. In my first attempt, I made both the base and the filling too high so didn't even bother covering them in chocolate as it would have taken TONS to cover them (fyi - they are really good even without the chocolate!). This batch I got the ratio right so went ahead and covered them in chocolate. This time I decided to try and temper my chocolate. It seemed to go alright in that nothing seized or bloomed but I really noticed no difference in the finished chocolate here than when I straight up melt chocolate and coat. Considering how long it took to temper I don't think it is worth it so next time will just melt and coat.
Also, as you can see, they didn't turn out as pretty as I had envisioned. I was picturing perfect bars completely covered in chocolate, not just the top and sides. However my base was a little too crumbly to coat the whole bars so just spooned over the chocolate instead. I did think about remaking them but while the base may be crumbly, it tastes just too good to change, and lets face it, it's taste over appearance any day :-) So, they are a little rustic looking but taste all the better for it!
Peanut Butter Krispie Twixie Bars - makes 16 large bars (as photo) or 32 small
85g vegan margarine (1/3 cup plus 2 tsp)
25g caster sugar (2 Tbsp)
100g plain flour (3/4 cup)
1/16th tsp salt
Line a square cake tin with foil so that it overhangs the edges. My cake pan is a rather odd 7" size, most square pans are 8" - that will be fine, your bars will just be a little smaller. Preheat the oven to 180C/ 350F. Whisk the margarine and sugar together until light and fluffy. Add the vanilla and whisk again. In another bowl whisk the flour and salt together. Add this to the butter mixture and stir with a wooden spoon until it comes together as a dough. Scrape into the foil lined pan and press the mixture in, this can be a little tricky, I wrapped some cling film over my hand to stop it sticking. It may seem like there is not enough dough but it will all press out, just keep at it! When all in and even pop in the oven for 20 - 25 minutes. Mine took 20, the edges should start to brown and be slightly golden all over. Remove and let cool.
50g vegan margarine (1/4 cup)
140g icing sugar (1 cup)
25g rice krispies (3/4 cup)
200g smooth peanut butter (3/4 cup) I used the type with sugar added, hey, these aren't health bars!!
1/2 tsp vanilla
Beat the margarine and peanut butter together till well mixed. Microwave for 20 - 30 seconds until softened. Stir in the vanilla. Add the icing sugar by sifting it over the mixture, then add the rice krispies. Stir until it all comes together, it will be dough like. Scrape over the base then gently but firmly press it down until it covers the base. Cover and chill in the fridge for a couple hours.
300g dark chocolate, whatever your favorite vegan chocolate is!
Like I mentioned above I tempered mine but do not feel this is necessary. Add the chopped chocolate to a large bowl and place over a pan of simmering water. Stir until all melted. If it's a little too runny to coat then let it sit a little bit to thicken up.
Take the pan from the fridge and lift it all out by the foil, remove the foil completely and place the slab onto a chopping board. Using a sharp knife slice in half then each half into 8 bars, you can then slice these 8 bars in half again if you want smaller bars. Repeat with the other half so you have either 16 or 32 bars.
Place the bars on a sheet of baking paper and spoon over some chocolate. I then used a small butter knife to spread around the sides and ends, it should be thick enough to do this. If it's running off the bars let the chocolate sit a little more. Continue covering all the bars then place in the fridge to set. They'll be ready in about an hour - patience, patience.... :-)
Nutritional Information: based on 16 large bars
Sat Fat: 6.1g
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