Chocolate nut slice

choc  nut slice

I wasn’t sure what I should call these. I was tempted by  calling it ‘cheesecake without the cheese’, but that would just be cake.  This is my youngest’s go-to recipe when she wants to make something. She was sick on Sunday night, so couldn’t go to school yesterday, despite being as bright as a button. So, yesterday was a day of keeping her amused. Her first request was to make these. They are an adaptation of a recipe by Lorraine Pascale from her Fast, Fresh and Easy Food. My youngest had this book for Christmas from her grandparents last year and she was drawn to Lorraine’s Peanut Butter Squares from her first read and we have been making them regularly ever since. However, I have played about with them each time, reducing the sugar and the peanut butter, in an attempt to make them a bit healthier and a bit less sweet. I am not saying they are healthy, but they are good and they get the thumbs up from the youngest and her dad.

250g digestive biscuits
100g soft brown sugar
50g peanut butter
100g nuts, (you can use whatever you have in your cupboard, I had hazelnuts this time)
150g butter
200g chocolate (we used 100g dark chocolate and 100g milk chocolate this time, but you can use whatever you have or like)


We use a 20cm round  or square cake pan, lined with baking paper. You could also line it with clingfilm.

Melt the butter in a pan over a gentle heat.

Whizz the biscuits in a food processor until they are fine crumbs. Add the sugar and give another whizz until mixed. Add the peanut butter and nuts and whizz again. The nuts should be quite finely chopped, but a few chunks make for an interesting texture.  Pour in the melted butter and whizz until everything starts to come together.  Pour the mixture into the lined tin and press down well with the back of a spoon.

Melt the chocolate and pour and spread over the top. Because we used dark and white chocolate this time we dribbled spoonfuls of both chocolates over the top alternately to produce the marbled look.

Place the tin in the fridge to set and then cut into small squares. The ones in the photo are particularly generous slices. Half this size will suffice for each serving. It makes about 16 slices.


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