Peanut Butter Kitkat
by Chloe McGenn for £5.00
18th June 2006
Pages: 1 2
A few years ago, I made some sweets by melting peanut butter and chocolate together. They were so delicious, I vowed never to make them again, except on a very special occasion, as we ate them all in about five minutes.
The most exciting thing was not just how easy they were to make, but how special they looked, as they were glossy and shiny, and marbled.
The peanut butter kit kat, as someone has already stated on here, is a marvellous creation. It’s already been pimped, but in my efforts to create more special items instead of just bigger items, I decided to make the ultimate peanut butter kit kat, by giving it a marbled top.
It turned out to be a lot more difficult than I thought it would, to be honest, and I never want to see peanut butter ever again.
I lost count of the number of chocolate bars I used, but if you were trying to recreate one of these, I worked out you’d need –
1200g plain chocolate
400g white chocolate
A jar of peanut butter
One packet of ice cream wafers
This would have cost me £5
As it was I think I used about 2 kg plain, 1 kg white, 1 kg milk, 2 packs of wafers, 2 jars of peanut butter, and it cost me about a weeks’ wages. Anyway….
I also got myself a special new Teflon coated loaf tin from Ikea, after the disaster of trying to get the pink kit kat out of the old loaf tin. This was £2.50, and worth every penny, because it is a great shape for a chunky kit kat.
First of all, I melted the white chocolate, and stirred in half the jar of peanut butter. I then melted 400g of plain chocolate. The idea was to marble together these two sorts of chocolate, so I put in the white first, then the plain, and then swirled them together using a chopstick. I then left this to set in the freezer.
Mistake number one – After it was hard, I proceeded to start stacking on the wafers. In hindsight, I should have put a bit of melted chocolate on before the wafers, but as it was, I just used it between the wafers.
I then filled in the gaps around the edges, and filled the tin to the top. After leaving this to cool, I tried to prise it out.
Teflon is no slidier than the previous non-stick coating on my loaf tin, and after much cursing, sticking the tin in a sink of hot water, and stroking the bottom with a hot cloth, it came out.
Disaster! The top just looked white, with no marbling effect. Also, the top section lifted straight off the wafers, as I hadn’t used melted chocolate to stick them on with.