They contain absolutely no essential nutrients for health, almost no fiber, are rich and sweet, are definitely not part of your 5 fruits and vegetables a day and there is little chance that you will move more by devouring them… Yes but ! Above all, they are absolutely delicious! In small doses, of course, because you quickly feel guilty (although in the end I rarely feel guilty…). I made these “peanut butter squares” on my way back from the US for a very good friend’s birthday, thinking that nobody would touch them… I was almost ashamed to even bring such a simple cake (no baking and made in 10 minutes) and wondered if they would be firm enough to eat (I did as always, a little on the nose!). I was surprised to see that everyone was throwing themselves on it and that not a crumb was left… We cut them into smaller pieces and finally it all went away!!! I have to say that it’s really to die for for who loves peanut butter: an interior made of cakes and powdered pretzels (before the “argh” and the “!!!” of circumstance, go have a look on the continuation) and especially of “crunchy” peanut butter and a top with chocolate and “smooth” peanut butter. So sure, it’s not great pastry, but sometimes you have to treat yourself with simple things and call the child in each of us!
- 125g of shortbreads (or other cookies)
- 200g of pretzels
- 150g of blond vergeoise
- 180g of soft butter
- 200g crunchy peanut butter
- 240g of milk chocolate
- 60g smooth peanut butter
Blend the pretzels into a fine powder. It can be the pretzel format, here it is the sticks. I used the Ancel brand.
Crush the shortbreads in the same way. Instead of these cakes, you can put other dry cookies.
Put the powders in a bowl and add the vergeoise.
Mix briefly and pour in the melted butter.
Add the crunchy peanut butter. I’m a peanut butter nut, so let’s focus on my favorite one: the crunchy one!
Mix carefully and pour the dough into a 21cm x 21cm square pan lined with parchment paper.
Spread with a spatula to make it smooth. Chill the dish for at least 30 minutes before proceeding.
Melt the milk chocolate with the smooth peanut butter (in the microwave for 30 seconds or in a double boiler).
Pour over the cold dough.
Shake the pan a little to spread the chocolate around.
Now chill for at least two hours before unmolding.
Let the cake sit at room temperature for 5 minutes before cutting it with a good knife into 16 equal pieces.
Keep the peanut butter squares in an airtight box in a cool place! For information, we cut each square in 4 small parts, thus in 64 mini squares of which one makes only one mouthful!