These are dangerously delicious. Thick chocolately peanut topping with peanut butter centre on a cookie base. It couldn’t get any better. Stack them up and watch them disappear.
For the base
75g unsalted butter
200g double chocolate cookies
For the caramel layer
125g peanut butter
2 tablespoons golden syrup
For the topping
220g milk chocolate
1 tablespoon golden syrup
50g salted peanuts – roughly chopped
Pre heat oven to 180c / 160c fan
Line and grease your tin. I use a 20cm square tin. Make sure the greaseproof comes over the tin so you can remove the bites easily.
Start by making the base . Transfer all your cookies into double lined sandwich bags or something similar and bash them into crumbs with a rolling pin.
Once they resemble a bag of crumbs set aside and melt your 75g butter for the topping. Stir in all the cookie crumbs making sure every one is coated and then press into the tin. Bake this for 10 minutes and removed from the oven allow to cool.
Now heat your butter, caramel, peanut butter and golden syrup for the next layer. Mix together and spread all over your cookie base. I bet you can’t resist having a little taste! Leave to set for an hour or so in the fridge.
Remove from the fridge and melt your chocolate and syrup over a low heat or in short bursts in the microwave. When it’s fully melted pour it over your caramel layer, smooth over with a palette knife and sprinkle your chopped peanuts on top.
Return it back to the fridge for an hour or 2 to set. Once it has set gently ease it out with the greaseproof paper and chop into equal squares, oblongs or triangles, whatever takes your fancy.