Chocolate Peanut Butter Slab

1. 1

   Grease and line a 8x12x1in tin.

2. 2

   Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the base doesn't touch the water.

3. 3

   Stir until smooth, then remove from the heat. Melt the plain chocolate in the same way and remove from the heat.

4. 4

   Add the crunchy peanut butter to the white chocolate and stir well until smooth.

5. 5

   Drop alternate spoonfuls of each chocolate into the prepared tin, then tap the tin to level the mixture. Drag a skewer through both chocolates to create a marbled effect.

6. 6

   Tap the tin again to level the mixture, then chill for 2-3hr until firm.

7. 7

   Turn out on to a board and use a sharp knife to cut the rectangle into 10 fingers, then cut each finger into eight pieces.

8. 8

   Pack into boxes, layering up between baking parchment and store in the fridge for up to a month.

* Per serving · 4 servings · Values may vary.

No additional tips available.