CHOCOLATE AND PEANUT BUTTER FRIDGE BARS

20 MINS, PLUS 1 HOUR CHILLING

Delicious on their own but particularly good with a scoop of vanilla ice cream. Swap peanut butter for your favourite nut butter, if you like.

MAKES 8

For the nutty base

– 150g smooth

unsalted peanut butter – 70g ground almonds – 30g porridge oats – 60ml maple syrup – ½ tsp vanilla extract

For the chocolate layer

– 80g dark chocolate

(60 per cent minimum cocoa solids), roughly broken into pieces

– 1 tbsp smooth

unsalted peanut butter

Line a small tin (15cm x 8cm or a square equivalent) with greaseproof paper, making sure it comes up high enough on the sides so that you can lift the mixture out of the tin once it’s set.

Mix all of the base ingredients together with a quarter teaspoon of sea salt in a medium bowl, then transfer to the lined tin, pressing down with the back of a spoon or spatula to even it out.

Create a bain-marie (a heatproof bowl set over a pan of very lightly simmering water) to melt the chocolate. Once melted, stir through the peanut butter and pour this evenly over the peanut base.

Refrigerate for one hour until set, then sprinkle over a touch of flaky sea salt and cut into pieces to serve.