Peanut Butter Fridge Cake
Use any nut butter you like and if you can't eat nuts, sunflower seed butter works well too.
PREP TIME
300
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 pack of digestive biscuits
4 tbsp peanut butter
100g butter
100g roasted peanuts
200g dark chocolate
Method
Make this recipe in a loaf tin to make it easier to slice. Grease or line the tin before starting.
Put the biscuits into a bag and bash until you have fine crumbs and small pieces.
Put the peanut butter and regular butter into a large bowl and microwave for 30 seconds. Remove from the microwave then stir, repeat this process at least twice so that the two butters have softened and can be easily mixed.
Pour the broken biscuits into the bowl and stir to combine with the butter mixture. Press firmly into the loaf tin. Melt the chocolate and pour on top of the biscuit cake, then sprinkle the roasted peanuts on top of the chocolate while it is still liquid.
Chill in the fridge for at least 5 hours before slicing and enjoying.
