Peanut butter crumbles

Peanut Butter Crumbles

Peanut butter crumbles

I’m going crumble crazy right now as I road test some new recipes before the launch of our shop and peanut butter crumbles have been the most requested new addition.  This is the first time I’ve tried them and they’re already high up my favourites list (and my wife’s!)  While calling them a healthy alternative would probably be against the Trades Descriptions Act, they definitely have a more wholesome taste.  By mixing the peanut butter with the caramel, they also have more of a substantial ‘bite’ to them!

I wanted these peanut butter crumbles to be very different from my Nutella crumbles (recipe coming soon), so I decided to go for the crunchy peanut butter option rather than smooth peanut butter.  I think it really works (similar to my salted caramel peanut truffles) and the next time I make these I’ll likely stick with crunchy and may even try the addition of some crushed salted peanuts in the top layer of crumble.  I’ll post an update as soon as I’ve tried this.

I also wanted the peanut taste to shine through so decided to top these with caramel rather than chocolate.  It means they look extra indulgent!

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Ingredients

  • 8 ounces / 230g plain flour
  • 3¾ ounces / 210g porridge oats
  • 9 ounces / 260g light brown soft sugar
  • 1 teaspoon of bicarbonate of soda
  • ¼ teaspoon of salt
  • 8¼ ounces / 235g unsalted butter
  • 3½ fluid ounces / 100ml double cream
  • 10½ ounces / 300g milk chocolate chips
  • 1lb 1½ ounces / 500g fudge
  • 8¾ ounces / 250g crunchy peanut butter

Method

Pre heat the oven to 350°F / 180°C (320°F / 160°C fan).  Line a 13 × 9½ inch / 33 x 24cm baking tray with greaseproof paper.

Mix the flour, oats, sugar, bicarbonate of soda and salt in a bowl.

Melt the butter in a small saucepan before pouring into the dry ingredients and combine well until you have a crumbly dough mixture.

Heat 2¾ fluid ounces / 75ml of the double cream and 14 ounces / 400g of the fudge in a small pan until you have a thick caramel sauce.  Mix in the peanut butter until combined.

Put a layer of ⅔ of the dough mixture into the lined baking tray and press it down so it is packed tightly in the bottom of the tin.

Sprinkle the chocolate chips over the mixture in the tin and then pour the caramel peanut sauce over the top of this.

Sprinkle the remaining crumble over the top so that it forms an even topping.

Cook in the oven for 27 minutes before removing to cool completely.

Once cool, cut into bars.

Heat the remaining double cream and fudge in a small pan and drizzle over the bars.

Leave the caramel to set before serving.

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About The Naughty Cook 297 Articles
The Naughty Cook is a digital cookery magazine packed with both healthy and indulgent recipes and is owned by Senlac Hill Publishing, UK.

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