Sugar and slice and all things nice, baked and served in easy pieces.
Recipe by Toni Scorgie and Nadine Waner of The Tart
Photograph by Willem De Lange
Peanut butter, toffee and dark chocolate slices
Ingredients
BASE
- 180g butter
- 110g castor sugar
- 170g cake flour
- 50g self-raising flour
- 5ml (1 tsp) vanilla essence
- 2 large egg yolks
- 350g crunchy peanut butter
TOFFEE
- 200g castor sugar
- 150g butter
- 1ml (¼ tsp) salt
- 125ml (½ cup) fresh cream
GANACHE
- 250g dark chocolate
- 5ml (1 tsp) sunflower oil
- 125ml (½ cup) fresh cream
Instructions
Preheat the oven to 180°C.
To make the base, blend the butter with all the dry ingredients in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolks and mix to a smooth dough, adding a little water if necessary.
Line a 23cm x 30cm rectangular tin with baking paper and press the dough evenly into the bottom. Bake for 30 minutes. Remove from the oven and leave to cool.
Spread the peanut butter evenly over the base.
To make the toffee, put all the ingredients in a pot and bring to the boil. Reduce the heat and immer until the toffee is golden brown and thick. Remove from the stove and pour on top of the peanut butter. Leave to cool completely.
For the ganache, gently heat all the ingredients in a pot, stirring until smooth and combined. Pour the ganache over the cooled toffee and leave to cool completely.
Once the chocolate has set, cut into slices and serve.
Notes
Instead of peanut butter, you can drop whole peanuts into the toffee and then top with the chocolate ganache.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
