Recipe by Kitty Williams. Photography Chris Sharpe.
We fell in love with Kitty William’s lockdown cheesy scroll. Now her debut cookbook Kitty’s Kitchen: Just a little bit naughty shares classics with a twist.
Makes 12 slices
Ingredients
150 grams digestive biscuits
¼ cup icing sugar
1 cup smooth peanut butter, plus extra to decorate
150 grams butter, melted
½ cup rolled oats
1 block dark chocolate
1 tablespoon vegetable oil
Method
Line a baking dish with baking paper.
Put the digestive biscuits into a large snap-lock bag. Seal the bag and make sure there is no air left inside. Place the biscuit-filled bag onto a chopping board. Using the back of a wooden spoon, smash the biscuits until they are crumbed.
Pour the biscuit crumbs into a large bowl along with icing sugar, peanut butter, melted butter and oats. Stir until well combined.
Tip the biscuit base into the prepared dish and press down using the back of a spoon until you have a flat surface. Chuck into the freezer.
Break up the chocolate and pop into a bowl along with the vegetable oil (this makes the chocolate super shiny). Heat the chocolate and oil in the microwave on high in 30-second intervals. Give the chocolate a stir after each time. Once the chocolate has melted, let it cool down for a couple of minutes.
Grab the biscuit base from the freezer and pour over the chocolate. Now add little dollops of peanut butter – if you want you can use a toothpick to draw little designs.
Chuck in the fridge for as long as possible – preferably overnight if you can resist eating it straight away! Cut into 12 slices once firm.
