Aug 18, 2025by Jeni Reeve
Our new snack obsession. So easy, so delicious - the only downside? Waiting for the chocolate topping to set!
Equipment Needed
Measuring scales, mixing bowl, spatula, small tin or dish (approx 15 x 8cm or square equivalent), baking parchment, saucepan, heatproof bowl
Ingredients
For the base:
- 250g Almost Smooth peanut butter
- 100g ground almonds
- 100g porridge oats
- 6 tbsp Maple syrup
- 1 tsp vanilla extract
- Pinch of sea salt
For the topping:
- 180g dark chocolate, roughly broken
- 1 tbsp Almost Smooth peanut butter
- Flaky sea salt
- 4 tbsp toasted peanuts
Method
1.) Line a small tin or dish (about 15 x 8cm, or a square equivalent) with greaseproof paper, making sure it comes up the sides so you can lift the mixture out easily once set.
2.) In a bowl, mix together the peanut butter, ground almonds, oats, maple syrup, vanilla, and a pinch of salt until well combined.
3.) Spoon the mixture into the lined tin, pressing it down firmly with the back of a spoon or spatula to make it compact and even.
4.) Melt the chocolate gently in a bain-marie (a heatproof bowl over a pan of just-simmering water - make sure the bowl doesn't touch the water).
5.) Stir in the peanut butter until smooth, then pour the chocolate layer over the base, spreading it evenly.
6.) Scatter whole peanuts over the top and finish with a pinch of flaky sea salt, then chill in the fridge for 1 hour or until firm.
7.) Cut into 16 squares and enjoy!
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