Choc Peanut Butter Swirl Bars

CHOC-PEANUT BUTTER SWIRL BARS I'm blessed with the world's most agreeable mother but, on the subject of desserts, we don't see eye to eye. Preferring to invest her energy into preparing starters and main meal dishes, she sees no reason not to serve only fruit at the end of a meal, yet I feel that something sweet punctuates even the richest meal. We compromise on desserts like these super-easy, extremely impressive looking, and most delicious No-Bake Choc-Peanut Butter Swirl Bars. They're quite literally child's play to make - you may want to recruit holidaying kids' help for this project - yet your guests would never guess.

Great on their own, served with a blob of ice-cream,or eaten cold from the refrigerator when you think no-one is looking.

BASE 300 grams digestive biscuits 1/2 cup creamy or crunchy peanut butter 1/3 cup melted butter OR margarine Generous pinch of salt (Maldon if possible) TOPPING 250 grams milk OR parve chocolate 6 tablespoons creamy peanut butter 1: Process biscuits till crushed, add melted butter/margarine and 1/2 cup peanut butter, and process again to mix well. 2: Press into a 20 x 28 cm foil baking tray - line with baking paper for easy removal - then sprinkle over salt and place in freezer for 10 minutes. 3: Microwave chocolate with 2 tablespoons of creamy peanut butter till just melted, mix to combine, and pour over base. 4: Melt remaining 4 tablespoons of peanut butter in a small pot, drizzle over melted chocolate in a zig-zag pattern, and then swirl using a toothpick, skewer or tip of a sharp knife. 5: Refrigerate for 4 hours till completely firm, allow to stand for 5 minutes at room temperature, then cut into bars. COOK'S NOTES: Gullon Digestives are conveniently parve. You can use petit beurre or Maria biscuits but I love the texture of digestives. I like using crunchy peanut butter for the base and creamy for the topping as it swirls best.