- 125g smooth peanut butter
- 75g softened butter
- 150g icing sugar
- 2 Dime bars (or similar), chopped
- 125g dark chocolate, chopped
- 125g toasted peanuts, finely chopped
Put the peanut butter, butter and icing sugar in a food processor bowl and pulse. Add the toffee bars and pulse again. Roll the mix into small balls (approx 10g) then chill on a tray for 30 minutes.
Meanwhile, melt the chocolate in a heatproof bowl set over a pan of barely-simmering water. Using a fork, dip each ball in the chocolate to coat one half, then roll in the peanuts. Place on a baking parchment-lined tray and leave to set until hardened (around
2 hours). Store in a sealed container in the fridge for up to 1 week, between layers of baking parchment.