Mocha Peanut Butter Bars
Prep time
25 minutes
Difficulty
Easy
Servings
16
Overview
We’ve teamed up with the awesome folk at Two Chimps Coffee, an indie coffee roastery based in Rutland, to create these scrummy Mocha Peanut Butter Bars! Combining fresh coffee with Nairn’s Dark Chocolate Chip Oat Biscuits and creamy PNB, this no-bake recipe is perfect mid-morning! Or any time of day…
Ingredients
- For the bars:
- 120g smooth peanut butter
- 80g butter
- 2 shots espresso or 50mL very strongly brewed coffee
- 2 packets Nairn's Dark Chocolate Chip Oat Biscuits
- 65g oats
- 1/4 tsp salt
- 140g icing sugar
- 30g cocoa powder
- For the coffee glaze:
- 35g butter
- 230g icing sugar
- 1 shot espresso
Instructions
- Line an 8-inch square pan with parchment
- Place the peanut butter and butter in a saucepan and heat on low until melted
- Stir in the coffee
- Crush the Nairn’s biscuits. You want to crush them relatively finely, leaving a few chunkier pieces for texture
- Add the biscuits, oats, salt, icing sugar and cocoa powder to a bowl and mix well
- Pour in the melted ingredients and mix until evenly coated
- Smooth into the prepared pan, pressing down well. Place in the freezer while you make the coffee topping
- Melt the butter and coffee in a pan or microwave. Sift the icing sugar into a bowl. Add the sugar to the melted ingredients in stages and beat well. The icing should be quite thick, so sift in a little more icing sugar if it’s too runny. Spread the icing over the bars and chill in the fridge until set
- When firm, cut into pieces and enjoy!
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