- 200g dark chocolate, broken into pieces
- 150g butter
- 250g digestive biscuits (or substitute ginger biscuits)
- 100g dark brown sugar
- 300g crunchy peanut butter
- 1 teaspoon vanilla extract
Line a 20cm square cake tin with a square of parchment paper large enough
to come up higher than the sides of the tin.
Place the chocolate in a heatproof bowl over a pan of simmering water, stir occasionally and once melted set aside. Melt the butter in a medium pan over a very low heat, remove from the heat and set aside.
Blitz the biscuits into fine crumbs either in a food processor, or place them in a plastic bag and bash them with a rolling pin. Stir the biscuits into the butter with the brown sugar, peanut butter and vanilla extract. Mix until everything is well combined.
Pour the mixture into the lined cake tin and then smooth out with the back of a spoon. Pour the chocolate on top of the mixture and spread to cover evenly. Chill in the fridge overnight.
Remove from the tin, using the paper to help pull it out. Cut into 16 squares and keep in the fridge for 2–3 days.