Peanut butter crunch bars

Inspired by the peanut butter crunch bars at Black Medicine cafe in Edinburgh which got me through many a long day in the library at uni.

Makes: 10-12

Ingredients

320g oat cakes

4 heaped tbsps peanut butter

4 tbsps coconut oil

Big pinch salt

150g dark chocolate

Method

Line a baking tray with greaseproof paper.

Add the oatcakes to a food processor and blitz into a crumb. Alternatively, for some light stress relief you can place them all in a plastic bag and bash with a rolling pin.

Gently heat the peanut butter and coconut oil over a low heat. Add a big pinch salt and continue to stir until you have liquid peanut buttery goodness.

Stir the bashed oatcakes into the peanut butter mixture until evenly coated. Press the mixture down into the baking tray and place in the freezer to set for at least and hour.

Gently melt the dark chocolate. Once the bars are cool, pour a generous layer evenly over the top. Leave to set in the freezer for a further hour or overnight.

Whilst super delicious, these bars are also super crumbly so I would recommend storing in the freezer to help them keep their shape best.