Ingredients (Makes 36 – 48 small squares)
Recipe Source – Nigella Lawson’s How to be a Domestic Goddess
For the base
1. Dark brown sugar – Scant 1/4 cup (I used light brown sugar)
Confectioners’ sugar – 1 1/3 cup (I used only 1 cup + 2 tbsp, that was sweet enough for our taste)
Creamy peanut butter – 3/4 cup + 2 tbsp
Unsalted butter – 1/4 cup
For the topping
2. Unsalted butter – 1 tbsp
3. Semi-sweet chocolate chips – 1.5 cups (The original recipe called for 7 ounces milk chocolate + 4 ounces dark chocolate. I used semi-sweet chocolate chips since I didn’t have them)
A 9-inch square pan, greased or lined with foil or parchment paper ( I used an 8 inch square pan)
1. Stir all the ingredients for the base together until smooth. You can use the paddle attachment to the mixer or a bowl and wooden spoon. I mixed them with my fingers. (Don’t worry if some of the brown sugar stays in small lumps). Press the mixture into the prepared pan and make the surface as even as possible.
2. To make the topping, melt the chocolates and butter together (in a microwave for ease, for a minute or two on medium) in a heavy pan over low heat (or using double-broiler method) and spread on top of the peanut mixture. Put the pan in the refrigerator for about 1 hour to set. When the chocolate has hardened, cut into small squares using a sharp knife.