Rick Hamilton shares his popular peanut butter squares recipe, having fuelled the Slymefoot Slide route with them.
I got this recipe from my friend Louise. These are fabulously dense and calorific trail snacks, perfect for mountaineering and mountain biking. Nobody complains if you take them to the pub, either.
Recipe makes around 36 squares
400g pack of digestive biscuits
300g jar of crunchy peanut butter (or smooth, if you’re a pervert)
250g block of butter (or vegan alternative)
230g light brown sugar
300g 70% dark chocolate (or milk choc if that’s your bag)
1 tsp vanilla extract
- Line a 25cm square baking tin or similar with greaseproof paper.
- Blitz biscuits in the food processor.
- Melt butter. Add sugar and let it melt.
- Add the crumbled digestives, peanut butter and vanilla extract. Stir while it all melts.
- Pour into the tin.
- Melt chocolate (microwave in a jug for a minute or so) and pour on top.
- Let it cool. When it’s cool enough, put in fridge for 15-25 minutes. Wait until the chocolate has turned from glossy to matt. At this point, it should be solid enough to cut into squares.
- Take out of the fridge and cut into squares. Return to fridge for an hour or so.
