Chocolate and peanut butter seem like the most obvious combination, add in a layer of cheesecake and it kinda becomes something people will be highly impressed with. Like getting to walk past Buckingham Palace every morning or coming out of the Tube at Westminster, only to look up and see Big Ben standing across the black cabbed road; it can all seem kind of surreal to live here in London.
And when busy life takes hold it can also be extremely easy to forget where you are or what you can see just by deliberately getting lost. So on Friday night, my friend Pilar and I got deliberately lost after downing an Elvis shake at The Breakfast Club and walked the streets near Piccadilly Circus, through Chinatown and wherever else the narrow streets lead us.
The beauty of living somewhere you didn’t grow up in is the ability to discover a new place to eat or a street with a great little vintage shop. And becoming friends with people who are equally not from here is another reason to deliberately get lost.
Sometimes winging it in the kitchen results in a delightful surprise like this slice that I had people at work asking for the recipe for.
Note: Images updated in early 2019.
Chocolate Peanut Butter Cheesecake Bars
Recipe by Roamingtaste
Makes 12 bars
205 grams/7.2 ounces Oreo’s (1 1/2 packets), center’s removed and crushed
40 grams/1.4 ounces butter, melted
1 heaped tablespoon cocoa powder
1 cup plain peanut butter, smooth or crunchy (your preference)
250 grams/9.5 ounces cream cheese
1/4 cup pouring cream
1/3 cup superfine/caster
50 grams/1.7 ounces dark chocolate
1 teaspoon coconut oil
Line a baking tin with greaseproof paper.
Place the crushed Oreo’s and cocoa powder into a bowl and pour in the melted butter, stirring to combine.
Press into the baking tin and place refrigerator.
Meanwhile, mix the peanut butter, cream cheese, cream and sugar in a bowl and whip until smooth and well combined.
Spoon into the tin and spread evenly and set aside.
Place the chocolate either into a microwave or double boiler and melt. Stir the coconut oil through until melted and smooth.
Allow to cool slightly then pour over and spread evenly on top.
Refrigerate for minimum 2 hours.
Slice and serve, keep refrigerated when not serving.