Home made chocolate slabs

shelly

qwiksave wrote: »

Took me a while to find the right chocolate item but I think you meant this one?

The ingredients are JUST white chocolate, plain chocolate and crunchy peanut butter! Even a non-cook like myself should be able to manage it!
(Mind you I'm sure I could make a pigsear of the decoration without much effort! )
Full Recipe:
http://www.goodhousekeeping.co.uk/index.php/recipe/Chocolate_Peanut_Butter_Slab

Hi everyone.

I usually just look at all the scrummy pics on this thread (you are all so talented) but this caught my eye.
I'd love to make it but the link is broken. Does anyone have the recipe please? I did google for it but got nothing.
If someone could PM me it please I'd appreciate it!
thanks.

LouBlue

shelly wrote: »

Hi everyone.

I usually just look at all the scrummy pics on this thread (you are all so talented) but this caught my eye.
I'd love to make it but the link is broken. Does anyone have the recipe please? I did google for it but got nothing.
If someone could PM me it please I'd appreciate it!
thanks.

Yep, that link is broken. Have found this one.

Chocolate peanut butter slab

400g (14oz) white chocolate
400g plain chocolate
150g (5oz) crunchy peanut butter
1. Grease and line a 20.5×30.5×2.5cm (8×12x1in) 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. Stir until smooth, then remove from the heat. Melt the plain chocolate in the same way and remove from the heat.
3. Add the crunchy peanut butter to the white chocolate and stir well until smooth.
4. Drop alternate spoonfuls of each chocolate into the preapared tin, then tap th etin to level the mixture. Drag a skewer through both chocolates to create a marbled effect.
5. Tap the tin again to level the mixture, then chill for 2-3 hr until firm. 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. You can pack into boxes, layering up between baking parchment and store in the fridge for up to a month.

shelly

Thanks so much LouBlue for that amazingly quick reply! I appreciate it :T


Ok, heres how much of a plank I am......#1 says Grease and line the tin......is melted butter ok to grease it with and what do I line it with? Cling film? If so I assume I put the cling film in first then butter that?

LouBlue

shelly wrote: »

Thanks so much LouBlue for that amazingly quick reply! I appreciate it :T

No probs. Not sure if it will be as nice as Qwiksave's but give it a go...and post a pic!!

shelly

I edited my post as you were replying.....help me some more please :rotfl:

LouBlue

shelly wrote: »

Thanks so much LouBlue for that amazingly quick reply! I appreciate it :T


Ok, heres how much of a plank I am......#1 says Grease and line the tin......is melted butter ok to grease it with and what do I line it with? Cling film? If so I assume I put the cling film in first then butter that?

Grease it with butter then use greaseproof paper, thats what I do anyway.

shelly

LouBlue wrote: »

Grease it with butter then use greaseproof paper, thats what I do anyway.

Thanks again.

Just to clarify.....I grease directly onto the tin then put the greaseproof paper over the butter then the choc goes onto the paper?

Sorry to ask all these Q's...... I have tons of cook books but never use them so learn nothing

LouBlue

shelly wrote: »

Thanks again.

Just to clarify.....I grease directly onto the tin then put the greaseproof paper over the butter then the choc goes onto the paper?

Sorry to ask all these Q's...... I have tons of cook books but never use them so learn nothing

Yep. Its ok, I only started baking about 6 months ago....:rotfl:

Its trial and error anyway. My Victoria sponge is fab, my raspberry and almond slices are fab, my mince pies are fab, but my Easter Eggs were a disaster this year.

LouBlue

Just seen the last line of your sig. :rotfl:

shelly

Thanks again so much for your help. I appreciate it. :T