This decadent treat uses so many awesome ingredients it is well worth giving a go. I was inspired by this recipe from The Stone Soup. It's ridiculously easy but versatile. You could serve this for a mid-afternoon sugar hit with your tea or coffee or go fancy and serve it with a little extra cream and/or fruit for dessert at a dinner party. The great thing about this recipe is that there are so many possible variations. Try different biscuits or chocolate, perhaps some homemade almond butter...just have a go with what you fancy.
Ingredients serves 8-10
200g whipping cream
400g milk chocolate (I used Marabou)
200g biscuits (I used rich tea fingers)
approx 75g crunchy peanut butter
2. Break the chocolate into small pieces then add to the hot cream. Stand for around 5 minutes or so until it has all melted together. Stir it together to ensure it is well combined and smooth.
4. Once the chocolate and cream mixture is all combined pour about a third of it into the bottom of the loaf tin.
5. Next add a layer of the biscuits across the chocolate mixture.
6. Using a teaspoon alternate dollops of the peanut butter and caramel until you have completely covered the biscuits. Sprinkle with the sea salt if using.
7. Add another layer of the biscuits then pour over the remainder of the chocolate mixture.
8. Place your the tin into the fridge for at least 6 hours or overnight. If you want to speed things up a bit place in the freezer for a little while.
9. Once it has completely set, carefully remove from the tin, peel back the paper and serve. It will be easier to slice if you dip your knife in hot water first.
400g milk chocolate (I used Marabou)
200g biscuits (I used rich tea fingers)
approx 75g crunchy peanut butter
approx 75g tinned caramel/dulche de leche or similar
Sea salt (optional)
1. Bring cream to the boil in a small saucepan then remove from the heat.
2. Break the chocolate into small pieces then add to the hot cream. Stand for around 5 minutes or so until it has all melted together. Stir it together to ensure it is well combined and smooth.
4. Once the chocolate and cream mixture is all combined pour about a third of it into the bottom of the loaf tin.
5. Next add a layer of the biscuits across the chocolate mixture.
6. Using a teaspoon alternate dollops of the peanut butter and caramel until you have completely covered the biscuits. Sprinkle with the sea salt if using.
7. Add another layer of the biscuits then pour over the remainder of the chocolate mixture.
8. Place your the tin into the fridge for at least 6 hours or overnight. If you want to speed things up a bit place in the freezer for a little while.
9. Once it has completely set, carefully remove from the tin, peel back the paper and serve. It will be easier to slice if you dip your knife in hot water first.
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