I cooked these Chocolate Peanut Buddy Bars again on one of the hot days, as it's probably one of the quickest recipes to put together that I know, so minimising the time spent in my hot south facing kitchen. It took me longer to chop the chocolate than it took to mix the dough! As I've said in a previous post, I make these with plain chocolate. This time I used 250g chocolate with 85% cocoa solids in the dough mix, and 100g of 70% chocolate on top. The topping was a bit on the mean side - in future I will use 150g.
These make a really good bar cookie - soft and crumbly, tasting quite strongly of peanut butter and with lovely large chunks of dark, bitter chocolate inside. They are one of my favourite bars when made this way, but I think they would be too sweet for my taste with milk chocolate.
On one of the recent cold days I found a small pack of gooseberries in the freezer; not enough on their own to do anything with, but they needed using before the start of the new season. On impulse I added some fresh pineapple cut into chunks the same size as the gooseberries, and made a fruit crumble, which we ate hot with natural Greek yogurt. It was a surprisingly successful combination, as both fruits have a degree of tartness, but pineapple also has some natural sweetness too. Here, neither flavour dominated, but complimented each other well.