Name: Peanut butter, toffee and dark chocolate slices
Yield: Makes 12 slices
Ingredients: BASE; 180g butter; 110g castor sugar; 170g cake flour; 50g self-raising flour; 5ml (1 tsp) vanilla essence; 2 large egg yolks; 350g crunchy peanut butter; TOFFEE; 200g castor sugar; 150g butter; 1ml (¼ tsp) salt; 125ml (½ cup) fresh cream; GANACHE; 250g dark chocolate; 5ml (1 tsp) sunflower oil; 125ml (½ cup) fresh cream

Sugar and slice and all things nice, baked and served in easy pieces.

Recipe by Toni Scorgie and Nadine Waner of The Tart

Photograph by Willem De Lange

Print Recipe

Peanut butter, toffee and dark chocolate slices

Serves: Makes 12 slices

Cooking Time: 1 hour plus extra for cooling

Ingredients

BASE
180g butter
110g castor sugar
170g cake flour
50g self-raising flour
5ml (1 tsp) vanilla essence
2 large egg yolks
350g crunchy peanut butter
TOFFEE
200g castor sugar
150g butter
1ml (¼ tsp) salt
125ml (½ cup) fresh cream
GANACHE
250g dark chocolate
5ml (1 tsp) sunflower oil
125ml (½ cup) fresh cream

Instructions

Preheat the oven to 180°C.

To make the base, blend the butter with all the dry ingredients in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolks and mix to a smooth dough, adding a little water if necessary.

Line a 23cm x 30cm rectangular tin with baking paper and press the dough evenly into the bottom. Bake for 30 minutes. Remove from the oven and leave to cool.

Spread the peanut butter evenly over the base.

To make the toffee, put all the ingredients in a pot and bring to the boil. Reduce the heat and immer until the toffee is golden brown and thick. Remove from the stove and pour on top of the peanut butter. Leave to cool completely.

For the ganache, gently heat all the ingredients in a pot, stirring until smooth and combined. Pour the ganache over the cooled toffee and leave to cool completely.

Once the chocolate has set, cut into slices and serve.