• 200g toffees
• 60ml (1/4 cup) smooth peanut butter
• 100g Rice Crispies
• 50g roasted peanuts
• 30ml (2 tbsp) raisins

for the topping:

• 100g milk chocolate, broken into blocks
• 60ml (1/4 cup) smooth peanut butter
• 30ml (2 tbsp) butter

Preparation:

In a large bowl, combine the toffees, water and peanut butter and microwave on medium heat for about 5-7 minutes, stirring every 2 minutes, until melted. Stir in the Rice Crispies, peanuts and raisins. Press the mixture into a 30cm x 20 cm shallow baking dish or brownie pan. For the topping, combine the chocolate, peanut butter and butter in a bowl and microwave on medium heat for about 3 minutes stirring every minute, until melted. Pour the topping over the toffee mixture in the pan, smooth completely with a spatula and allow to cool completely. When cold, cut into bars or triangles with a sharp knife. You could use mint toffees to make a peppermint version.

Peanut Butter and Chocolate-Chip Biscuits

These filling biscuits are low in fat and sugar.

makes: about 30 biscuits
preparation time: 20 min
baking time: 15 min

ingredients:

• 125ml low-fat margarine
• 60ml sugar and salt-free peanut butter
• 80ml xylitol
• 2 eggs
• 10ml vanilla essence
• 250ml almond flour
• 250ml coconut flour
• 250ml cake flour 2,5ml bicarbonate of soda
• pinch of salt
• 100g dark chocolate (85% cocoa) OR sugar-free chocolate, finely chopped

preparation:

1. Preheat the oven to 160°C. Line two baking sheets with baking paper and grease with non-stick spray.
2. Use an electric beater to beat the margarine and peanut butter together. Add the xylitol and beat again until well combined.
3. Add the eggs one at a time, beating well after each addition. Add the vanilla essence and beat again.
4. Add the almond, coconut and cake flours, as well as the bicarbonate of soda and salt. Mix with a wooden spoon until well combined.
5. Spoon dollops of 15ml (1T) each onto the baking sheet and lightly flatten with a fork.
6. Sprinkle the chocolate over and bake for 15 minutes until done.
7. Let the biscuits cool for 10 minutes on the baking sheet, then carefully transfer to a wire rack to cool completely.
8. Store in an airtight container.