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Chocolate Peanut Butter Slab

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“Fingers of chocolate and peanut butter. To gift-wrap, pack 16 chunks into each box, layered between greaseproof paper. Attach a label with an eat-by date.”
80 pieces

Ingredients Nutrition


  1. Grease and line a 8x12x1in tin.
  2. Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water.
  3. Stir until smooth, then remove from the heat. Melt the plain chocolate in the same way and remove from the heat.
  4. Add the crunchy peanut butter to the white chocolate and stir well until smooth.
  5. Drop alternate spoonfuls of each chocolate into the prepared tin, then tap the tin to level the mixture. Drag a skewer through both chocolates to create a marbled effect.
  6. Tap the tin again to level the mixture, then chill for 2-3hr until firm.
  7. Turn out on to a board and use a sharp knife to cut the rectangle into 10 fingers, then cut each finger into eight pieces.
  8. Pack into boxes, layering up between baking parchment and store in the fridge for up to a month.

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