Chocolate Peanut Butter Biscuit Bars packed full of peanut butter deliciousness, topped with dark chocolate to cut through the sweetness and last of all, an extra peanut hit with salty, crunchy peanuts.
When I was asked to review a few products from the sports nutrition people, My Protein, I was probably most taken with their suggestion of trying some organic coconut oil. My son had told me about the popularity of coconut oil as an alternative to dairy fat and as it was a new ingredient for me, I was keen to experiment. A parcel containing organic peanut butter, whole rolled oats and organic coconut oil duly arrived and I set to work – or should I say play 🙂
Previously I would make these biscuit bars with butter but I’m pleased to say they turned out a treat with the coconut oil. The coconut flavour isn’t overpowering and I even used a tablespoon of coconut oil in the chocolate ganache topping to give a lovely shine and just a hint of coconut. The chopped salted peanut topping is optional.
If you’re a peanut butter fan, you’ll love these seriously good Chocolate Peanut Butter Biscuit Bars and you really should try one. Packed full of peanut butter deliciousness, the dark chocolate ganache topping cuts through the biscuit sweetness as you’re hit with an extra peanut fix from the salty, crunchy peanuts. In fact, I’ve cut these bars into squares because they’re so tempting.
- 175 g (1 ⅓ cups) plain flour
- 2 teaspoons baking powder
- 100 g (1 cup) rolled oats
- 200 g (1 ⅓ cups) soft brown sugar
- 110 g (½ cup) coconut oil
- 110 g (4 oz) peanut butter
- 2 eggs beaten
- 150 g (5 oz) plain chocolate chips or plain chocolate broken into pieces
- 2 tablespoons coconut oil
- Optional: 2 tablespoons salted peanuts chopped
Grease and line: 1 baking tin 18 cm x 26 cm ( 7" x 10½")
Preheat oven: 180 ℃ / 350 ℉ / Gas Mark 4
- It's best to soften your coconut oil before you start mixing - I did mine with a couple of 10 second bursts in the microwave.
- Place all the biscuit base ingredients in the bowl of an electric mixer or in a large mixing bowl and mix together until a dough is formed.
- Using a spatula, transfer the biscuit dough to your lined tin - spread out and level using the spatula.
- Bake in the oven for 25 minutes until golden brown, the centre should still be slightly soft.
- Leave to cool in the tin while you make the ganache topping.
- Melt the chocolate and oil in a bowl in the microwave with a couple of 30 second bursts or in a bowl over a pan of simmering water.
- Check the biscuit base is cool before pouring the ganache over the top.
- If you're using the optional chopped salted peanuts, wait 10 minutes before sprinkling them over your ganache.
- Wait until set before cutting into slices or squares.
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