110 g golden caster sugar
250 g crunchy peanut butter
100 g white chocolate, chopped
100 g dark chocolate, chopped
- Heat the oven to 170C/fan 150C. Mix the sugar with the peanut butter and egg until it is thoroughly combined. Divide the mixture into 24 even balls. Line a couple of baking sheets with non-stick baking pa per and put the balls on about 5 cm apart. Press them down gently to uniform thickness. Bake for 35 minutes, or until lightly golden, don’t over bake them or they’ll get too hard. Cool completely
- Melt the chocolate in two separate bowls. Dip one half of each biscuit in the white chocolate and let them set completely. Turn the biscuits half way round and dip half of each biscuit in the dark chocolate . Leave to set.