- 500g icing sugar
- 50g cocoa powder
- 50ml milk
- 50g cold butter, chopped
- 1 large handful roasted and salted peanuts
- Put icing sugar and cocoa powder into a large whisk to combine. Add milk and butter and cook on full power (800W) for 2 minutes. Meanwhile, line a 15cm by 25cm tin or serving dish with baking paper.
- Whisk the hot mixture until smooth (it will thicken as you do so), then stir in the nuts. Empty into the lined tin, level the surface and chill for 20 minutes until solid. Cut into squares.
To store: Keep well wrapped in the fridge for up to two weeks.
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