Peanut Butter Millionaires


Yield: 12 bars

Chill Time: 2hrs


1 cup (210g) Unsalted Butter - melted and slightly cooled
1 cup (300g) Creamy Peanut Butter
1 ¾ cups (210g) Confectioners Sugar 
2 cups (240g) Digestive Biscuits or HobNobs
Chocolate Topping
1 ½ cups (280g) Semi-Sweet Chocolate Chips or milk chocolate chips 
½ cup (120g) Creamy Peanut Butter 


Line an 8x8 or 9x9 dish with parchment paper or foil. 
Place your Digestive biscuits or HobNobs in a sandwich bag and using a rolling pin crush your biscuits.
Melt butter in a large bowl add peanut butter and mix until smooth.
Beat in powdered sugar then fold in the crumbs.
Transfer to the lined dish and smooth out and then place in the fridge.

Whilst the base is chilling it is time to melt the chocolate and a half of the peanut butter either via a makeshift bain-marie or by putting them in the microwave for 30sec at a time.

Also in a separate bowl melt the other ¼ cup of peanut butter, this is going to make your marble effect on the chocolate.

Take the biscuit base out of the fridge and pour over your melted chocolate and peanut butter mix, smooth this out.

With your 1/4 cup of melted peanut butter spoon randomly over the surface of the chocolate and then use either a chopstick or skewer work in random figure of eight motions to create a marble effect.
Place in the fridge and chill for at least 1hr 30mins
Cut into bars and enjoy.
These will keep well both in the fridge or frozen.


Parchment paper is better for lining your pans for two reasons, 1) they do not scratch your lovely nonstick surfaces and 2) your cake will tend to slide off of the parchment paper over foil which you have to peel off.
If you prefer you can blitz your biscuits using a food processor.
Confectioners Sugar is also known as icing sugar or powdered sugar.
You can use crunchy peanut butter if you prefer but be careful as crunch peanut butter tends to be more oily and might not set as well, it will change both texture and flavour.
When melting chocolate, butter or peanut butter in the microwave its is best to do 30sec at a time then stir, this will stop both burning of your ingredients and also the hot liquid from splattering the inside of your microwave.

Nutella Twists


Yield: 16 twists

Bake at 180°C - 350ºF - Gas Mark 4

12 fl oz Water
4 ½ cups Unbleached White Bread Flour
1 ½ tsp Salt
2 tsp Sugar
30g Butter
2 tbsp Skimmed Milk Powder
1 1/2 tsp (7g) of Easy Bake Yeast 
1 Jar of Nutella (you will not use all of it)
1 Egg beaten
Pour water into the bread machine.
Sprinkle over the flour, ensuring to cover the water.
Add Salt, Sugar and Butter in separate corners of the bread pan.
Make a small indent in the centre of the flour (but not down to the liquid) and add the yeast.
Set bread machine to 'Dough' setting.
Once the 'Dough' setting has finished turn out onto a floured surface and portion into medium egg-size pieces. 
Roll out each dough ball into an oval shape.
Spread a teaspoon of Nutella over the dough leaving a small gap around the edge.
Fold the Nutella filled dough oval in half and crimp the edges together with your fingers.

Roll the now crimped dough back into an oval shape and with a pizza cutter score evenly but not to the edge several lines.

Starting at the bottom end of the oval dough, roll diagonally to create a long sausage shape and then pull both ends together to form a circle and then join both ends of the dough pinching together with your fingers.

Cover and leave to rise for a 2nd time for about 30-60 minutes.
Glaze with the egg wash.
Bake 180°C for 30 minutes or until golden brown.


Best served warmed and for an extra sweet touch accompany with some hot chocolate dipping sauce.