Double chocolate and peanut butter bars

I can't remember how I came across this recipe, but the photos of these bars won me over straight away as I found myself salivating in front of my screen.  Plus, the added bonus to this recipe was that it required no baking -- absolutely perfect given my living arrangements at the time (without an oven ... I know)!  It was my first foray into natural peanut butter, and which I hadn't heard of before.  Turns out that it's purely made from peanuts and has nothing else (not even added salt).  I managed to find it quite easily at Woolies in the health food section, and used the (only) one which was from Sanitarium.  Having had some left over from making these bars, I used the rest in lieu of the normal (unnatural?) Kraft stuff.  At first it tasted quite bland, probably due to the lack of salt, but the peanut flavour does come through and certainly tastes more 'nutty' than Kraft.  It took me a few slice of toast to get used to it but now I'm a natural peanut butter convert (and have also converted the parentals).  Besides, it makes me feel less guilty knowing it doesn't have an ingredients list with words I can't even pronounce.

These bars are awfully addictive, and are so good for the soul but definitely have more than a couple of friends over to share with, otherwise lo and behold, you may realise that you'll have finished the tray, and thus 1 whole cup of peanut butter by yourself!

Double chocolate and peanut butter bars

Adapted from Guiltykitchen.com
Makes 24 bars

Ingredients

Base Layer

• 1/2 cup unsalted butter
• 1/4 cup sugar (minus 2 tablespoons)
  
• 5 tablespoon Cocoa
• 1 egg, beaten
• 1 1/4 cups sweet biscuit (eg. Arnott's Marie), process or break into small crumbs

Middle Layer

• 1/2 cup unsalted butter, melted and cooled slightly.
• 1/2 cup icing sugar
• 1 cup smooth, natural peanut butter
• Pinch of salt

Top layer

• 120 g good quality dark chocolate (minimum 60% cocoa solids)
• 1 tablespoon unsalted butter

Method

Base layer

1. Place a bowl over a saucepan of lightly simmering water and melt the butter, sugar and cocoa together. 
2. While still over water, add egg and beat to combine (will thicken quite a bit here, and this helps to cook the egg).  Remove from heat and add crumbs.
3. Press into a lined 8" x 8" cake pan. Set aside.

Middle layer

1. Add peanut butter and butter together in small bowl.  Mix in sugar, salt and vailla to form a thick paste.
2. Add onto the base layer and smooth over, patting down to make a flat, even layer.  Place in fridge for about 15 minutes.
   

Top layer

1. In a bowl over a saucepan of lightly simmering water, melt butter and chopped chocolate together. Stir until complete dissolved and smooth.  Allow to cool slightly while keeping it smooth
   
2. Remove pan from fridge and pour chocolate mixture over peanut butter layer and spread out evenly.
3. Place in the fridge and let it cool completely to become hard.  Once hardened, remove from baking pan and slice into small squares.