Thursday 31 May 2018

SKIPPY® Peanut Butter & Chocolate Crunchy Bars


SKIPPY® Peanut Butter & Chocolate Crunchy Bars
These SKIPPY® Peanut butter bars are an easy and sweet treat with no baking required!  Everyone will love these chewy, sweet & salty bars that are ready in no time at all.

Serves 20
Prep time:  5 minutes (plus chilling time)
Cooking time:  10 minutes

Ingredients
125g butter, cubed
110g caster sugar
80ml golden syrup
100g SKIPPY® extra crunchy peanut butter
160g cornflakes, crushed
350g milk chocolate



Preparation method

1.    Grease a 20cm x 30cm baking tray.
2.    Add the butter, sugar, syrup, and peanut butter to a large pan.  Melt all the ingredients on a low heat until the sugar dissolves.  Bring to the boil and allow to simmer over a low heat for 5 minutes without stirring.
3.    Now add the cornflakes and mix thoroughly.  Spread the mixture into the baking tray, press firmly and refrigerate for 30 minutes.
4.    Melt the chocolate in a small bowl over a simmering pan of water (don’t let the water touch the base of the bowl) or in the microwave, until smooth.  Spread the chocolate over the peanut butter crunch, stand at room temperature until set before cutting.  Enjoy.


Skippy® Peanut Butter (RRP £2.40 per 340g) is available in Smooth and Crunchy varieties, which are currently available in major supermarkets including Sainsbury’s, Morrisons, Costco, International section of Tesco and Ocado. For more information and recipes visit www.peanutbutter.uk.com

SKIPPY® EXTRA CRUNCHY Peanut Butter
Craving a peanutty taste that packs a crunch? Look no further than SKIPPY® EXTRA CRUNCHY® Peanut Butter. Every jar is blended with loads of real peanut pieces, so you get the fun flavour of SKIPPY® Peanut Butter, plus lots of crunchiness.
 
SKIPPY® EXTRA SMOOTH Peanut Butter

Spread on the smiles with smooth, creamy, melt in the mouth peanut butter perfection. SKIPPY® Smooth Peanut Butter adds more yum and fun to just about anything. It ain’t nothing but smooth snacking with this creamy classic.






No comments:

Post a Comment