This recipe makes 8 bars and takes just 35 minutes. Here’s what you’ll need:

Ingredients
For the base
120g amaretti biscuits, crushed
70g almond flour
250g peanut butter
160g maple syrup
30g chocolate chips (or chocolate, broken up)
For the chocolate layer
150g dark chocolate, broken up (or dark chocolate chips)
30g coconut oil

For the decoration (optional)
3 tbsp smooth peanut butter
30g unsalted butter
Sea salt flakes, to taste
If you don’t have any amaretti biscuits, try using ginger or digestive biscuits instead.

Tools
Titanium Chef Patissier
Square tin
Get ahead by measuring out your ingredients and grease and line your tin with parchment paper.

Fit the creaming beater to your stand mixer. Add the crushed biscuits, almond flour, peanut butter and maple syrup to the warming bowl. Fit the splashguard.

Heat the ingredients for 3 minutes on heat setting 5, speed Stir 1. Set aside to cool.

Once the mixture has slightly cooled, add the chocolate chips to the bowl. Stir until combined. Transfer the mixture to your prepared tin and press down evenly to level. Put in the freezer to chill for 10 minutes.

Clean the warming bowl and fit the creaming beater. Add the dark chocolate and coconut oil to the warming bowl. Fit the splashguard.

Heat the ingredients for 5 minutes on heat setting 7, speed Stir 1. Set aside to cool.

To make the optional peanut butter decorative topping, add the peanut butter and butter to a heatproof bowl. Heat in a microwave for 20-30 seconds until fully melted. Stir to combine until smooth.

Remove the tin from the freezer after 10 minutes and leave to rest for 5 minutes.

Working quickly, pour the melted chocolate into the tin and spread over the surface of the peanut butter mixture.

If you’re decorating the bars with the peanut butter topping, drizzle or pipe the peanut butter mixture over the chocolate in straight lines.

Using a skewer or cocktail stick, drag the peanut butter across the chocolate to create a feathered or marbled effect. Finish by sprinkling with sea salt flakes.

Chill in the fridge for 10 minutes before slicing into bars.