Peanut Butter and Chocolate Bars

It seems to be a food blogger tradition.  If you go and read any food blog, you will most likely see a recipe for one of these or something similar.  I love the taste of peanut butter and chocolate combination, but I don't normally have peanut butter at home.  I just saw too many delicious photos of peanut butter bars in many food blogs recently and then I decided to make these.  After going through few recipes I came up with below.  I used the McVitie's Digestives, because they just taste great and I wanted the peanut butter to be a little bit crunchy.  Next time I may try to use some cornflakes or another kind of breakfast cereal instead.  They were very delicious and very rich.  Kids loved it but they are dangerous for adults as we can easily get addicted to them.  It is very easy to make these and you don't need to bake anything, which is great.  The peanut butter layer was softer than the chocolate layer so I recommend to take it out from the fridge 15 minutes earlier before you serve.  It will be also easier to slice.

Peanut Butter and Chocolate Bars

(Makes about 16 bars)

Peanut Butter Layer:

1 cup dark brown sugar

75 g (about 5 tablespoons) butter- melted

350 g (1.5 cup) of creamy peanut butter

1 pack of McVities Digestives biscuits (250 g pack) - crumbled

Chocolate Layer:

300 g (2 cups) of dark chocolate broken into smaller bits (70% cocoa solids) or chocolate chips

1 teaspoon of vanilla sugar

1 tablespoon of butter

You will need a rectangular or square shaped brownie or baking tin for this.  Start with preparing the peanut butter layer.  First whisk the sugar and butter together to form a creamy mixture.  Stir in the peanut butter and then the biscuits.  Spread the mixture to the bottom of the baking tin and try to make it an even layer as much as possible.  Next, melt the chocolate in a bowl, that is sitting on a saucepan of simmering water.  Add in the butter and vanilla sugar and stir until the mixture is smooth.  Last step is to spread the chocolate mixture on top of the peanut butter layer.  Put the tin in the fridge until the chocolate is set.
I made this the night before and it was perfect the next day.  Don't forget to take it out of the fridge about 15 minutes before you serve.  Slice it with a sharp knife and enjoy your peanut butter bars.  

Aussie Pie with Puff Pastry

Here is another recipe I really had to write about.  I've learned this from my mother-in-law, who learned from their Australian family friends and I've been making this very tasty pie since then.  It's another simple dish that you will keep making if you try it once.  It is something like pasta or pizza.  If you have the pastry at home, it's a wonderful and a filling meal for everyone.  My children absolutely love this and it is also an easy recipe if you are having guests around.  This version of the Aussie pie is made with ready fresh puff pastry, which makes the preparation very easy and quick.  You need some ground beef and some vegetables that you think that might go well with the beef.  I used below vegetables this time, but it's also great with zucchini, peas, sweet corn, etc.  I would definitely recommend to put one chopped tomato in it always to make the filling a little bit juicy.  Alternatively you can use vegetable or meat stock or 1-2 tablespoons of cream.  Please write your comments if you try this recipe.  I am really interested in to hear what versions you have been making.

Aussie Pie with Puff Pastry

2 round fresh puff pastry (33cm - app. 13'')

1 egg beaten 

Filling:

500 g ground beef

1 onion - chopped

1 red pepper - chopped

1 aubergine - diced

1/2 leek - chopped

300 g mushrooms - chopped

1 tomato - chopped

1/2 teaspoon of ground cummin

1/2 teaspoon of mild or hot chili powder

salt and pepper to taste

Preheat your oven to 180° C(356° F).  In a pan over medium heat start cooking your beef together with the onions.  When they are cooked a little bit, add in the aubergines, peppers, leeks and saute them together with the meat and onions.  The vegetables shouldn't be overcooked.  3-4 minutes before you take it off the heat, add in all the spices, mushrooms and tomatoes.  When the filling is ready, taste to see if it needs more salt or spice.  Set is aside to cool down a little bit. 

Take a pie tin or a tart tin and put the first puff pastry at the bottom over a baking paper.  Make some holes on it by using a fork.  If your filling has cooled enough put the filling over the pastry and cover it with the second pastry on top.  Seal the sides by folding and cut the excess bits of the pastry if necessary.  Brush the top layer with the beaten egg and bake the pie in the preheated oven for 20-25 minutes until the pastry has a golden brown color on top.  Serve it with some fresh green salad or any other salad of your choice.