This little slice was created at a time when I thought that I had no oven. The oven in my rental property had been smoking like crazy for no apparent reason at all. So I stopped using it while we tried to get the issue sorted.
Some people could cope with just a stove top to cook on…I can’t.
Ovens are kind of integral to what I do here at Baking with Gab.
So in the week that I went without an oven I went Pinterest crazy on no-bake recipes. I was amazed at the amount of food that people get away with not cooking! Lots of fudges are no bake, I almost made a cake batter dip, and there are so many raw desserts that I want to try.
I’ve filled the time I would usually be baking with pinning and instagramming. I kept my oven off for a week, so I apologise for the spam.
Of course, when I got my landlord in to have a look at the smoking oven. It didn’t smoke. Not one whiff. Not even a burning smell. Whatever the reason was that my oven was smoking so much that it set my smoke alarm off (twice), it has disappeared.
Oh, the joys of renting.
On the bright side, however, had I not been ovenless for a week, I wouldn’t have discovered this absolute babe of a recipe. It’s delicious, quick and oh-so-satisfying. It can be whipped up and on the table in under half an hour. In theory, you could eat this entire slice in a similar amount of time that it takes you to make it.
Peanut Butter chocolate slice:
- 120g butter
- ½ cup brown sugar, packed
- 1 ½ cups crunchy peanut butter
- ½ tsp vanilla
- 2 cups icing sugar
- 50g shortbread
- 250g milk chocolate
Cream together your butter and sugar. Add in the Peanut Butter and vanilla and mix well. Crush up your shortbread and swirl them into the mixture. Add your icing sugar, one cup at a time, and mix until completely combined.
Line a 20cm square slice tin (you may need to grease your tin lightly so that the baking paper sticks to the tin) and scoop the mixture into the tin.
Refrigerate for five minutes. After the five minutes, fill a glass with warm water and dip a knife in it, then use the warm knife to smooth out the mixture. Don’t worry about being too precise – people will eat this slice regardless of whether it’s even or not.
Melt your chocolate and pour over the top of the peanut butter mixture.
To get the air bubbles out of your chocolate, pick the tin up, and gently tap it back down on your work surface. You should see the air bubbles rising out of the chocolate as you’re doing this. Repeat this as many times as you need to to get rid of the bubbles, pesky things that they are.
Take your creation and pop it in the fridge for 10-15 minutes, or until the chocolate is set.
Refrigerate until you’re ready to serve.
Those refrigerator bars are great. Honestly, thats how I like to roll in the summer even with a working oven. Glad btw that your oven is back in action. Delicious recipe.