What you need
- 1/2 cup walnuts
- 2 tablespoons maple syrup
- 250 g butter
- 1/2 cup KRAFT Crunchy Peanut Butter
- 2 cups flour
- 1/2 cup caster sugar
- 225 g CADBURY Dark Chocolate Melts
How to make it
TOSS walnuts in maple syrup and place on a lined baking tray. Bake in a moderate oven 180°C for 5-8 minutes or until toasted. Cool then roughly chop and set aside.
COMBINE the butter, peanut butter, flour and sugar in a food processor. Turn out and gently work into a smooth dough. Wrap and chill for 1 hour.
DIVIDE the dough into 16, roll into balls and place on a lined baking tray. Press down lightly with a fork. Bake in a moderate oven 180°C for 15-20 minutes. Cool on trays for 10 minutes and then remove to a wire rack to cool completely.
MICROWAVE the chocolate in a plastic microwave proof bowl on 50% power in 20 second increments; stir the chocolate between each burst. You will need 2 or 3 x 20 second bursts, then 1 or 2 x 10 second bursts. Microwave the chocolate until about 75% of it has melted. The rest will melt due to residual heat. Ensure the chocolate is stirred very well.
DIP the biscuits in melted chocolate and sprinkle with maple walnuts. Allow to set and store in an airtight container until required.