180g dark brown sugar
200g plain flour
20g malted drink powder (Ovaltine)
50g cocoa powder
2/4tsp bicarbonate of soda
Peanut Butter Filling
250g icing sugar
4 tbsp peanut butter (crunchy or smooth whichever you prefer)
200g milk chocolate
Preheat the oven to 180c/160c Fan/350F/Gas Mark 4
Begin by making the cookie dough base. Its really easy…let’s see…
Chuck all your ingredients in a bowl and mix really well with an electric mixer.
Ta da lovely cookie dough mixture. If you feel like it you can give up at this point and just make cookies instead – shape them into small balls and place on a baking tray, pop them in a medium oven for about ten minutes.
If you’ve not given in and are sticking with me find yourself a baking pan approx 20 x 30cm. Line it with greaseproof paper and tip the cookie mix in. (There’s a lot of chucking and tipping in this post – stick with it the kamakazee approach works!)
Meanwhile you can get on with making the peanut butter layer.
Cream together the butter and peanut butter.
Spread it evenly across the top for a flat finish or wiggle a fork across the top like I have (because as already proved I don’t do even).
Return to the fridge to chill. Cut into squares and serve.
Best served straight out of the fridge!