Chocolate Peanut Butter Shortcrust Bars
Ingredients
- 400g TODAY® Original Shortcrust Pastry, thawed
- 1 tin Caramel Treat
- 150g dark chocolate, melted
- 1 egg, beaten
Method
1
Cut the sheet of pastry in half lengthways and place onto a lined baking tray. Brush with egg wash. Top with another piece of baking paper and place a second baking tray on top. Bake for 20 minutes at 180℃, remove the top baking tray and bake for 5 minutes or until baked through and golden. Set aside to cool completely.
2
Stir the caramel treat until smooth, then spread onto one of the pastry pieces. Top with the second piece of pastry and press down slightly.
3
Allow the melted chocolate to cool slightly so that it is not too runny, then pour over the top of the pastry.
4
Chill in the fridge until set.
5
Cut into bars using a sharp serrated knife dipped in boiling water. Store in the fridge.
