LUXURY CHOCOLATE PEANUT BUTTER FINGERS, easy, egg free, vegan opt

67's rich, crumbly chocolate fingers with a twist glistening with shiny topping are a festive indulgence for the Christmas holidays...

first posted Feb 2019

Luxury Chocolate Peanut Butter Fingers
'lovely chocolate-y shortbread' 'the peanut butter is subtle; I'd happily give or receive these.'

Treats involving dark intense chocolate are always welcome at Christmas. 67's  stunning Chocolate Fingers incorporate the North American cupboard staple peanut butter...in a good way.  

The peanut butter's creaminess and saltiness adds a heavenly layer of flavour, giving the cookies unmistakeable richness without overpowering the chocolate.  

The fingers themselves are gorgeously crumbly; a coating of glossy chocolate scattered with salty peanuts are a delightful finishing touch.

They're very easy to make; in fact, the task can be handed over to a responsible child.   

Cost: £1.75
Makes: 10; recipe multiplies easily

Ingreds: 

  108gm/3.8oz plain flour (or to be healthier, half white half wholemeal flour OR completely wholemeal for a nuttier, crunchier shortbread)  7 oz/215 gms
   1/2 tsp baking powder
   22gms/3/4oz unsweetened cocoa powder
   1/2 tsp instant expresso powder
   1/4 tsp salt

   95gm/3.2oz softened unsalted dairy or vegan butter 
   30gm/1oz smooth peanut butter
   62gm/2.2oz icing sugar

   1/2 tsp vanilla extract

Icing:
    30gm/1oz dark chocolate
    20cm/0.75oz peanut butter

   few tablespoons coarsely chopped salted peanuts

Method:

1. Preheat oven to 150c/300f/ gas 2-3
2. Sift together flour, cocoa, expresso powder, baking powder and salt, using a fine-mesh sieve.  (If using w/meal flour, add the bran left in the sieve). Set aside.
3. In a good-sized bowl, whip butter & peanut butter using electric or standalone beaters until blended; add icing sugar.  Start slowly until icing sugar is incorporated (otherwise it will go everywhere), then beat until smooth and pale, about 2 mins 
   
4. Mix in vanilla.  
5. Add flour in thirds, beating on low speed until the dough starts clumping together.    
6. Press the dough into a 14x24cm/5.5x9.5inches pan or equiv. pushing it into the sides and corners.
   
    
7. Level the top with a spatula or the bottom of a measuring cup
8. Use a sharp knife to mark out the biscuits.  (You are only cutting the surface of the dough to make guidelines for cutting the shortbread after it's cooked.)
   
    
9. Bake 40 mins; the surface changes from shiny to dull and feels firm to the touch.
10. As soon as the tin comes out of the oven, cut the shortbread according to your guidelines.
11. Leave in the tin to cool for 30 mins, then move the shortbread to a wire rack

Icing:

1. Melt chocolate in a heatproof bowl over but not touching simmering water
2. Add peanut butter; blend
3. Dip top of chocolate peanut butter fingers in melted chocolate mix, OR  dribble it over the surface until partially covered
4. Place on a baking rack; sprinkle with peanuts
5. Allow to set

Comments:

'Lovely chocolate-y shortbread; nice subtle hint of peanuts.' Political Agent

'Lovely crunch and crispness; the peanut butter doesn't overwhelm the chocolate but adds to it.  I'd be happy to give or receive these for Valentine's Day.' Campaign Manager

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.