For anyone who knows me it will come as no surprise that I am obsessed with peanut butter, like 1000% obsessed. When I went to America last year I had every Reeces flavoured thing you could find: Ice Cream. Chocolate, Cookies, Donuts, you name it and I am probably going to be doing exactly the same when I head to the States later this year especially since I’ve hunted down a few vegan bakeries and Ben and Jerry’s have a dairy free Peanut Butter ice-cream flavour out (hooray!)
At Christmas I decided to see whether I could make a giant Reeces Peanut Butter cup because my brother’s girlfriend is just as obsessed as I am and then it wouldn’t just be me eating it. I knew I wanted to make the recipe Vegan friendly as I have been trying to stick to a Vegan diet as much as possible so after looking at some recipes and adapting some I have found a four ingredient Vegan friendly way to make it.
You need to start by mixing the middle of the cookie by bashing up digestive biscuits. Some research told me that the McVities light Digestives were Vegan friendly *yay* and I began by using about half a packet. Once these are smashed up add them to a large bowl and add three large tablespoons of peanut butter alongside three tablespoons of golden syrup.
You want the biscuits to be completely covered by the mixture so add a bit more of each ingredient if there isn’t enough to go over it all. You want the mixture to be sticky but if you put your spoon (or a hand in) the mixture doesn’t stick to it. If it is too dry add more golden syrup, if it’s too runny then add more peanut butter.
Once you’re happy with your mixture spoon it all into a tart dish (preferably one with a removeable base). When you squish it down with a spoon remember no mixture should stick to the spoon! This can then go into the fridge for about 2-3 hours.
The next bit is the fun bit where you get to cover it in chocolate! Pop the cooled cookie out of the tart dish (I tend to put it upside down as the bottom is completely flat and looks nicer) and then melt the chocolate. You can use any dairy free chocolate, the obvious choice is dark chocolate and I like to use some of the dairy free options from Heidi as well.
Now it’s just a case of melting the chocolate and spreading it over. You don’t want too thin a layer so it breaks when you serve it, but nothing too thick as the cookie itself is pretty sweet. Then it’s just a case of popping it back in the fridge and enjoying it! Yummmmmmm.