Chocolate Fudge Peanut Squares

Total Time: 54 mins Preparation Time: 15 mins Cook Time: 39 mins

Ingredients

• butter (for the pan)
• flour (for the pan)
• 1 2/3 cups chocolate wafer crumbs
• 1/4 cup peanuts, finely chopped
• 8 tablespoons butter, melted and cooled (unsalted)
• 1 1/4 cups cake flour
• 3 tablespoons dutch-processed cocoa powder
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup peanuts (coarsely chopped)
• 1 cup unsalted butter, melted and cooled to tepid
• 4 ounces unsweetened chocolate, melted and cooled to tepid
• 3 tablespoons smooth peanut butter
• 4 eggs (lightly beaten)
• 2 cups superfine sugar
• 2 teaspoons vanilla extract

Recipe

• 1 set the oven to 325 degrees.
• 2 butter a 9-inch square baking pan.
• 3 dust it with flour, tapping out the excess.
• 4 in a bowl, combine the cookie crumbs and peanuts.
• 5 pour the butter into the baking pan.
• 6 scatter the cookie crumb mixture in the pan in an even layer.
• 7 press down on the crumbs with a spatula.
• 8 bake the crust for 4 minutes.
• 9 transfer to a wire rack to cool.
• 10 in a bowl, sift the flour, cocoa, baking powder and salt.
• 11 in another small bowl, toss the chopped peanuts with 1/2 teaspoon of the flour mixture.
• 12 in a large bowl, whisk the butter and chocolate.
• 13 stir in the peanut butter, blending it well.
• 14 add the eggs, sugar and vanilla.
• 15 stir in the flour mixture and chopped nuts.
• 16 spoon the batter into the crust, spreading it evenly, and taking care not to dislodge the layer of crust.
• 17 bake for 35 minutes or until just set.
• 18 transfer to a wire rack and leave to cool completely.
• 19 refrigerate for about 1 hour or until firm.
• 20 with a sharp knife, divide the mixture into quarters.
• 21 cut each quarter into quarters again to make 16 squares.
• 22 use a metal spatula to lift from pan.
• 23 store in an airtight tin.