Recipe of the day

Potato & green olive taginePotato & green olive tagineThis fragrant tagine (the name of the stew as well as the cooking vessel, which has a small hole in the lid) is good with thick yoghurt and warm flatbread as a vegetarian meal or as an accompaniment to roasted or barbecued chicken, lamb or fish.

No-bake chocolate peanut butter bars

by Sophie Gray | Cuisine issue #
Definitely in the 'treat' category, these bars are super-easy to make and totally addictive

Ready in 20 minutes, plus cooling time
Makes 24 pieces

1 x 250 g approx. packet malt biscuits – made into crumbs
2 cups icing sugar
200 g butter or margarine, melted
1 cup crunchy peanut butter
225 g dark chocolate
30 g Kremelta

Grease a 23 cm x 33 cm slice tray or Swiss roll pan.

In a bowl or food processor, mix together the biscuit crumbs, icing sugar, melted butter or margarine and peanut butter. Press into the prepared tray. Smooth over the top using wet hands or a spatula dipped in water. Place in the fridge to chill.

While the base is chilling, place a heatproof bowl over a small saucepan of barely simmering water. Break the chocolate into the bowl, add the Kremelta and gently melt the chocolate. Remove from the heat as soon as the chocolate begins to melt, and stir until it is lump-free. Mix well, then pour over the base, tap the tray gently on the bench to release any air bubbles and refrigerate until set. Cut into squares.



Photo credit: Melanie Jenkins

Recipe from:
Fill the tins: Easy baking for the home
Sophie Gray
$45
Released 4 April 2014

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