Hello again! It’s so nice to be back with another kid friendly recipe for all you dear readers. I have been away from all the yumminess & blogging for a while now but now that I have got a slight chance at it..here I am with a super summer dessert recipe.
Why is this recipe something you & your kid will love in the season of sun?
Well, good news for you. This is a no-bake recipe which is so apt for the coming summers when gas-top & oven kills. Kills hard!
Secondly, this is a fun do for your kids. This has steps in which you can involve your little ones. No fire, no super hot stuff, minimalistic ingredients list – you can barely find an excuse to keep them away from your kitchen.
The list of ingredients is not very big on the pocket & mostly includes items you already have in your kitchen cupboard.
Ingredients : to make 20-25 small pieces
- Butter (preferably white unsalted cooking butter, but you may use regular ones too) – 4+half dollops/tablespoon
- Digestive biscuits (preferably thick ones) –200g
- Peanut butter (crunchy or creamy) –4 big tablespoon
- Brown sugar /castor sugar – 3-4 big tablespoon (or to taste)
- Dark or milk chocolate – I used about 4 34gms dairy milk for the first coat & some drinking chocolate/chocolate sprinkles as topping. Feel free to either skip or adjust the topping.
- Milk – 3 tablespoon
- Tray/baking tin (preferable square) – to make 20-25 bite size pieces.
- vanilla extract – 1.5 teaspoon
- Aluminum foil of any quality/baking sheet – a little bigger than the tray
You will also need the following –
- A spatula or spoon to mix and pat the mixture down.(or go ahead with fingers, eh!)
- Brush to grease the aluminum foil. (only)
- Microwave safe bowls in case you choose to melt chocolate and butter in a microwave oven.
- Refrigerator or blast cooler.
- In an oven safe bowl, add the butter & put it in the microwave for 30 seconds or till it melts. Keep an eye not to burn it.
You may also use a gas-top wok or pan to do this step.
- To the butter, add the already crumbled digestive biscuits, add peanut butter, sugar (brown/castor) & vanilla extract. Mix well.
This is the time when you can dig in your hands while your kid adds in one item after the other. Make sure you keep each of them in right measurements beforehand.
- Line the baking tin or tray with the baking sheet or aluminum foil; with a brush grease the aluminum foil (only) with some butter. This will help the squares come off the tray easily.
- Add in the mixture made above and pat the mixture with a spatula or back of the spoon.
- Break the chocolates into small pieces and place in the oven safe bowl along with the milk & half tablespoon of butter, microwave it for 1 minutes or till it’s completely molten. You can also melt the chocolates in a double boiler on gas-top if you don’t have an oven.
[For a double boiler, place a high rim pan or narrow mouthed handi and keep the heat safe bowl of chocolates on top of it. Make sure the bottom of the bowl gets the steam from below but doesn’t touch the hot water. Touching the water below will make the chocolate grainy. Stir well.]
- Pour the chocolate above the set biscuit-peanut butter mixture. Tap the tray to set it well.
- Place the tray aside in the refrigerator for at least 4-6 hours. I used two kind of chocolate: dairy milk (milk chocolate) and a layer of drinking chocolate powder to make two layers of chocolate.
You can use sweetened cocoa or chocolate sprinkle to form the top most layer.
You may also create single layer chocolate squares.
FYI, let you lil’ one peep in the fridge once in a while to check…it’s totally okay!
- Take it out when it’s all set. Immerse your knife into luke warm water and cut it into mouthful bites.
- Drizzle drinking chocolate sauce on top of it now & cocoa powder on serving plates! & voila!
Be careful :
- Not to over-heat/burn the butter or chocolate.
- Do crumble the digestive biscuits well before adding it to the butter. Waiting will result in absorption of butter in some parts while others remain dry.
- Always use oven-safe tins/trays for oven use.
- Do not try to spread the molten chocolate on the peanut butter-biscuit mixture, you will ruin the setting.
- Do not over heat the knife directly on fire before cutting the bites. Always use luke warm water.
- Try to make the bites mouthful size & keep them as thick as you can. It depends on the tray you use.
- To avoid mess, you can do the first half of the recipe (base) beforehand, set it firmly in freezer and then do the chocolate step after few hours. This is for those who are new to cooking.
disclaimer- please note that a variation of this dessert has been guest posted by me in a lovely kid’s blog. Both the post are mine. It was a paid freelancing job.
Love & Luck,
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