This is the perfect slice for you if you have a craving for sweet things and if you are a fan of peanut with chocolate icing. It has a delectable crunch thanks to the rice bubbles, and the peanuts are a wonderful complement to the icing. This recipe is extremely easy to make; first, you combine all of the dry ingredients in a bowl, and then you add the butter that has been melted along with the golden syrup. Be careful to chop the peanuts, since failing to do so can result in the slice becoming extremely crumbly. Spread everything out on a baking sheet that has been covered with parchment paper, and then bake it in the oven until it becomes brown. Check to be sure that none of your guests have peanut allergies before serving this delicious slice for morning or afternoon tea or taking it with you to share with friends. It is up to you whether you cut it into bars or if you cut it into smaller pieces that may be eaten as snacks; either way, it is wonderful. Ingredient
- 200g butter
- ½ cup sugar
- 2 Tbsp. golden syrup
- 1½ cups flour
- 1 tsp baking powder
- 1 cup of chopped toasted peanuts, 1 cup
- 1 and a half cups of rice bubbles
- CHOCOLATE-FILLED FROSTING
- 50g butter
- 112 cups powdered sugar for frosting
- 3 Tbsp. cocoa
- CARAMEL ICING
- 50g butter
- 112 cups powdered sugar for frosting
- 2 Tbsp. golden syrup
Directions Prepare the oven for a fan bake at 170 degrees Celsius. Butter, sugar, and golden syrup should be melted together in either a microwave or on top of a burner. Following the addition of the flour, baking powder, chopped peanuts, and rice bubbles, the melted butter mixture should be poured into the bowl. After thoroughly combining everything by stirring it together, press the resultant mixture into a pan that has been coated with foil. Bake the foundation for 25 minutes, after which you should apply either chocolate or caramel icing over it while it is still warm. To make caramel icing, first, melt butter and golden syrup together (you can do this in the microwave or on the stovetop), then mix in icing sugar until it is completely smooth. To make the chocolate icing, first, melt the butter, then whisk in the powdered sugar and cocoa until the mixture is smooth. 
Peanut slice with chocolate
These chocolate peanut butter bars don't need any baking, yet they have the flavor of a peanut butter slice. You only need five ingredients to make this delicious dessert: biscuits, butter, chocolate, peanut butter, and sugar. The foundation is a soft peanut butter biscuit, and the topping is a peanut butter-flavored chocolate. This is the best dessert to have on hand in case of an emergency. This recipe for Chocolate Peanut Butter Bars is unquestionably worth its weight in gold. Back when I first began this blog, a reader named Dorothy, who lives in Tennessee, was kind enough to present it to me as a gift. There are only five essential components: crackers, peanut butter, chocolate, icing sugar (also known as confectioner's sugar), and butter. Put all of the ingredients for the Base into a bowl and stir until everything is incorporated. Put pressure into the pan that has been prepared. To make the topping, melt the ingredients. Pour and distribute the mixture over the base; you may make the top smooth or swirl it Place in the refrigerator for about 1 hour and a half, or until set. Take it out of the refrigerator and let it warm up to room temperature somewhat. Divide the dough into 16 squares it is recommended to serve the dish at room temperature. 
- Biscuits and Digestives are an excellent choice for this dish if you are located in the United Kingdom. In any other case, any other simple sweet crisp biscuit should work just fine. Since the foundation includes peanut butter as the adhesive, the recipe is more adaptable than, for instance, cheesecake bases.
You might also try out some other kinds of biscuits, such as oatmeal or chocolate chip biscuits! You may produce the crumbs by using a food processor, placing the ingredients in a zip lock bag, and then using a rolling pin or a can to crush the contents of the bag. Extremely restorative!
- Chocolate - If you're going to use chocolate, be sure it's the sort that's meant for cooking and baking and not for eating. In addition, if the local shop has a variety of chocolate chips, it is best to get them.
These chips melt more easily and result in a smoother end product. Either milk or dark chocolate may be used to make this dish. I use regular dark chocolate chips rather than the more costly one that has a higher percentage of cocoa solids.
- When stored, it maintains its quality for about 5 days in an airtight container. If it's really hot where you are, you should store food in the refrigerator, but serve it at room temperature.
- Gluten-Free option: One of our readers shared that she made the base using one and a half cups of gluten-free pretzels and that it turned out well. In addition, a friend of mine who tried this recipe using gluten-free plain sweet biscuits that she bought from the grocery store reported that she was unable to differentiate between the two in terms of flavor or consistency.
Peanut with Chocolate icing
This chocolate peanut butter icing is so decadent and smooth that it tastes good just with a peanut butter cup but in frosting form. Since it just requires a few basic ingredients, you'll be looking for every opportunity to make a batch of it. Treat yourself to the ultimate indulgence by serving with chocolate cake. Unsalted Butter: Before you do anything else, bring the butter to room temperature. Keep in mind that butter at room temperature is much more lukewarm than you might expect. If the butter is allowed to get too heated, the frosting will take on a greasy flavor and appearance. Sugar for Confections: The majority of this frosting is comprised of sugar for confections. It not only makes it sweeter but also acts as the glue that holds all of the other components together. Cocoa Powder: Adding unsweetened cocoa powder to a recipe is a great way to add both flavor and bulk. You are free to use either natural or Dutch-process yeast given that there is no leavening taking place. Cream or Milk: Heavy Cream The frosting may be made thinner and creamier by adding liquid. You may substitute full-fat cream or milk, either dairy or nondairy, in its place. When made with heavy cream, the frosting will have a more substantial and velvety texture. Peanut Butter: A processed creamy peanut butter, such as Jif or Skippy creamy, is what I suggest using if you want the smoothest texture possible in your peanut butter. Because of the possibility that it may separate, greasy or natural-style peanut butter is not a good choice for this frosting.
- Vanilla Extract: Vanilla extract gives a wonderful taste.
- Salt: Just a dash of salt may balance out all of the sweetness.
Beating the butter on medium speed for approximately two minutes, using either a handheld mixer or a stand mixer equipped with a paddle attachment, will result in the butter becoming creamy. The confectioner's sugar, the cocoa powder, and the milk should all be added. After beating at a low speed for thirty seconds, add the peanut butter, vanilla extract, and salt before continuing to beat. For two minutes, beat on medium-high speed until everything is incorporated. If the frosting is too runny, add another quarter cup of confectioners' sugar, and if it is too thick, add one to two tablespoons of cream or milk. Taste. If you want, you may add a little more peanut butter or a sprinkle of salt to the mixture. Your cake, cupcake, or confection may have whatever kind of frosting that you choose. Use immediately, cover securely, and keep for up to one week in the refrigerator or up to three months in the freezer, whichever comes first: use immediately or cover tightly and store. After being frozen, let the frosting defrost in the refrigerator for a while, and then beat it on medium speed for a few seconds so that it becomes creamy once again. If the frosting is too thick after chilled, whipping in a tablespoon or two of heavy cream or milk can help thin it down again. Peanut Butter: A processed creamy peanut butter, such as Jif or Skippy creamy, is what Experts recommend using if you want the smoothest texture possible. Because the peanut butter may get separated, I suggest using greasy or natural-style peanut butter for this recipe. This recipe yields enough batter to bake 12–16 cupcakes, a single thin layer on a 9–13 inch quarter sheet cake, or two layers of a cake. I would suggest increasing the recipe by 1.5 times if you are making a cake with three layers so that you have enough for each tier.