This is a great recipe I’ve made a few times for friends that involves those two blissful ingredients we discussed in yesterday’s post–chocolate and peanut butter. The original recipe calls for crunchy peanut butter, but when I have made it, I have switched that out for the White Chocolate Chocolate Wonderful peanut butter from Peanut Butter and Co. I think it makes the bars denser, but if you would prefer the added crunch, stick with the crunchy version. I also recommend upping the chocolate factors by melting some dark chocolate and drizzling it lightly over the top of the bars, or mix in some semisweet chocolate with the milk chocolate that you will chop and add to the mixture for more depth. DO NOT use chocolate chips–purchase bars of chocolate and chop them up, as you want them to melt throughout the mixture. Chocolate chips are processed in a way that reduces this effect.
10 1/2 oz/300 g milk chocolate or a combination of milk and semisweet
2 1/2 cups all-purpose flour
1 tsp baking powder
1 cup unsalted butter
1 3/4 cups brown sugar
2 cups rolled oats
1/2 cup chopped mixed nuts
1 egg, beaten
scant 1 3/4 cups condensed milk
1/3 cup crunchy peanut butter or White Chocolate Wonderful peanut butter by Peanut Butter & Co.
Preheat the oven to 350°F/180°C. Finely chop the chocolate. Sift the flour and baking powder into a large bowl.
Add the butter to the flour and rub in until the mixture resembles bread crumbs. Stir in the sugar, oats, and chopped nuts.
Put a quarter of the mixture into a bowl and stir in the chopped chocolate.
Stir the egg into the remaining mixture, then press into the bottom of a 12 x 8 inch/30 x 20 cm. roasting pan. Bake the bottom layer in the preheated oven for 15 minutes. Meanwhile, mix the condensed milk and peanut butter together. Pour the mixture over the bottom layer and spread evenly, then sprinkle the reserved chocolate mixture on top and press down lightly.
Return to the oven and bake for an additional 20 minutes, until golden brown.
Let cool in the pan, then cut into slices.