Amaretti biscuits 120 g - crushedAlmond flour 70 gPeanut butter 250 gMaple syrup 160 gChocolate chips 30 gDark chocolate 150 g - broken upCoconut oil 30 gSmooth peanut butter 3 TbspUnsalted butter 30 gSea salt flakes As needed
Step 1Line the square tin with parchment paperFit the Creaming Beater Add amaretti biscuits, almond flour, peanut butter, maple syrup into the warming bowl, fit the splashguardHeat - 3 minutes, heat setting 5, speed Stir 1Set aside and let cool slightly
Step 2Add chocolate chips into the warming bowlStir until combinedTransfer the mixture into the square tin and level Freeze – 10 minutes
Step 3Clean the warming bowl and fit the Creaming beaterAdd dark chocolate into the warming bowl, fit the splashguardHeat until melted - 5 minutes, heat setting 7, speed Stir 1Set aside and let cool slightly
Step 4Add peanut butter and butter into a heatproof bowlTip: This step is optionalHeat in a microwave until melted – 20-30 seconds and then stir until smoothRemove the tin from the freezer and place on a work surfaceLet rest – 5 minutes
Step 5Working quickly, pour the melted chocolate into the tinDrizzle or pipe the peanut butter mixture over the chocolate in straight linesLightly draw a skewer through the peanut butter lines to create a feathered or marbled effectSprinkle with sea salt flakes (optional)Place in the fridge – 10 minutes
To ServeSlice into bars
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