Maple and Peanut Butter Chocolate Bars Recipe

Oh Yumm…maple butter and peanut butter in a chocolate biscuit bar! Heaven….


Shortbread Ingredients

125g unsalted butter

60g Pure Maple Syrup, Dark Robust

195g plain flour


130g Pure Maple Butter

200g crunchy peanut butter

Chocolate Coating and Topping

400g dark chocolate, 85% cocoa

65g white chocolate, chopped

handful of chopped salted peanuts


Put the softened butter in a mixer and beat well.

Slowly pour the maple syrup and mix well.

Add the flour, little at a time and combine well. Cover in plastic wrap and place in the fridge for 15 minutes.

On a slightly floured surface, roll out the dough to the thickness of 2x pound coins.

Using a ruler cut 12 – 14 biscuits, to the size of 7 1/2 cm x 3 cm. Place the biscuits on a lined baking tray and put back in the fridge for another 20 minutes.

Preheat the oven to 190C. Bake for 20 minutes. Place on a wire rack to cool.

Spread about 1 teaspoon of maple butter on each biscuit, cool in the fridge for a few minutes and follow with a heaped teaspoon of peanut butter.

Tempering Chocolate 

Tempering chocolate allows for a shiny, flawless appearance.

Note these temperatures are for dark chocolate only.

Chop 300g of the dark chocolate with a serrated knife.

For the remaining 100g of dark chocolate, chop finely and reserve for later.*

Place the 300g of chopped chocolate in a heat proof bowl over a sauce pan of barely simmering water. Do not allow the water to touch the bowl. Stir regularly with a spatula and observe the temperature using a thermometer.

When the temperature reaches 55 -58 C remove from the heat.

Pour 1/3 of the chocolate into another bowl and keep warm. Reserve for later.**

In the original bowl, containing 2/3 of melted chocolate, add all the finely chopped chocolate reserved earlier. *

Stir continuously with a spatula, until the temperature reaches 28 -29 C.

At this point, the remaining 1/3 of warm chocolate should be added to bring up the temperature to 31 -32 C. Stir well with spatula.**

Carefully dip the biscuit with the maple and peanut butter filling in the slightly cooled chocolate and place on lined baking tray. To help the chocolate to set, place in the fridge for a bit.

Now using a clean bowl, set over the simmering water from the previous step and melt the white chocolate.

Fill a piping bag and cut the end off. Now you are ready to decorate the bars with a zigzag pattern.

Finally, sprinkle some chopped nuts over the bars.

Try not to eat them all at once!