- Shortbread base:
- 8 oz flour
- 6 oz butter or margarine
- 4 oz sugar
- Pinch of salt
- Dash of cinnamon powder
- Filling :
- 3 cups semi sweet chocolate chips
- 1 – 1½ cups heavy cream
- 1 tsp vanilla essence
- 3 heaping tbsp smooth peanut butter
Preheat oven to 375 degrees F. Lightly spray a baking tin with cooking spray.
Sift the flour into a bowl and add sugar and cinnamon powder. Mix well. Cut the butter into the flour until it resembles breadcrumbs.
Press the mixture into the baking tin, letting some come up the sides of the tin. Bake in the preheated oven for 15 – 20 minutes or until golden brown. Remove and let cool.
Heat the cream just until boiling over a low heat or in a microwave. Pour the hot cream over the chocolate and stir until the chocolate melts and the mixture is smooth. Stir in the vanilla essence.
Melt the peanut butter in a small bowl in a microwave.
Pour the chocolate onto the cookie base and spread evenly. Drizzle the peanut butter onto the chocolate and swirl into the mixture.
Place in refrigerator for at least 1 hour to set. Cut into bars when ready to serve. Keep refrigerated.