Back to the bars...to make these you would need a blender or food processor (you can try by hand but the bottom wont be as fine). They can also be made quite quickly, so it's something you can consider making before friends come over for tea or before visiting your parents instead of those easy mix muffin mixes. They also keep quite well in the fridge.
No baking required
10 large bars
For the base:
For the chocolate top:
- Line an 8-inch square pan with two pieces of parchment paper, one going each way. This makes it easy to lift out the bars later on.
- For the crust: Add the almonds into a food processor and process until a fine crumb forms, slightly larger than sand. Now add in the rest of the crust ingredients and process until the mixture comes together, scraping the side of the bowl as needed. The mixture should be a slightly tacky and should stick together when pressed with your fingers. If it's not, add a very small splash of water and process again for a few seconds.
- Dump the crust mixture into the prepared pan. Smooth out evenly and then press down firmly and evenly into the pan. You can lightly wet your fingers if the crust sticks to them. Use a pastry roller to roll it very smooth, compacting it as much as possible.
- When the middle layer is completely solid, prepare the topping. In a small bowl over hot water (bain-marie method) in a pot heat the chocolate, peanut butter and coconut oil, stirring to combine. When the chips have melted, add the orley whip and stir until completely combined. Pour the chocolate mixture over your pressed base.
- For the peanut swirl. while the chocolate on the base is still warm drizzle malted peanut butter over and swirl with the back of a spoon. (*optional*)
- After the chocolate has cooled down (can be put in the fridge) cut the slab into squares and serve.