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Choc-peanut butter bars
Choc-peanut butter bars
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Prep Time:
500 minutes
Cook Time:
10 minutes
Total Time:
510 minutes
Indulge in decadent individual ice cream treats.
Ingredients:
  • 130.00 gm crunchy peanut butter
  • 1 litre chocolate ice-cream, softened
  • 75g butter, softened
  • 90.00 gm firmly packed brown sugar
  • 32.50 gm cocoa powder
  • 375.00 ml plain flour
  • 6.00 gm baking powder
Instructions:
  • Prepare a 6cm-deep, 20cm square cake pan by greasing it and lining it with baking paper, leaving a 3cm overhang on all sides. Melt peanut butter in a saucepan over low heat, stirring until smooth for 1 to 2 minutes. In a bowl, combine ice-cream with peanut butter, then spoon the mixture into the prepared pan and smooth the top. Cover with plastic wrap and freeze for 8 hours or until firm.
  • Preheat your oven to 180°C/160°C fan-forced. Lightly grease a large baking tray. With an electric mixer, cream together the butter and sugar until thick and creamy. Incorporate the egg and mix well. Transfer the mixture to a bowl and sift in the cocoa, flour, and baking powder. Stir until well combined. Turn the dough onto a lightly floured surface and knead until smooth.
  • Form the mixture into a disc shape and wrap it in baking paper. Chill in the refrigerator for 1 hour or until it is firm.
  • Roll out the dough to a 5mm thickness between two sheets of baking paper. Cut it into twelve rectangles measuring 6cm x 9cm each. Place them on a baking tray, prick the tops with a fork, and bake for 10 minutes until crisp. Let them cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
  • Take the ice-cream mixture out of the pan and neatly trim the sides. Cut it into six 6cm x 9cm rectangles. Make a sandwich with each rectangle by placing it between 2 biscuits. Place them back in the freezer until ready to serve.

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