Jamie Magazine
By Kate McCullough
30 mins plus cooling
Not Too Tricky
makes 40-50 pieces
Recipe From
Ingredients
110g unsalted butter
150g soft dark brown sugar
200g soft light brown sugar
125ml milk
150g icing sugar
225g quality crunchy peanut butter
Method
- Melt the butter in a pan over a medium heat, then stir in the soft dark brown sugar, soft light brown sugar and milk.
- Carefully bring to a hard, rolling boil (the sugar will be scalding), then cook for 2 minutes.
- Take off the heat, stir in the crunchy peanut butter. Beat in the icing sugar until smooth, adding extra milk if needed.
- Press into a lined 20cm x 20cm tin, leave to cool, then chill for 2 to 3 hours to set.
- Cut into 2–3cm squares to serve.
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