Chocolate-Coconut-Peanut butter layer bites

These little sweets, featuring the made-for-each-other trio of chocolate, coconut and peanut butter. are almost like fudge. they hold up well in the fridge and make a nice edible gift.

Ingredients:

Peanut butter cookie layer:

2 cups smooth peanut butter

1 1/2 cup sugar

1/2 tsp salt

2 large eggs

1tsp vanilla extract

1/2 cup plain flour

Macaroon Layer:

3 large egg whites

400g sweetened, shredded coconut

1/4 cup sugar

1/4tsp salt

Ganache Layer:

170g semisweet chocolate

1/2 cup double cream 

1tbsp unsalted butter

pinch of salt

Method:

1. position an oven rack in the bottom of the oven. preheat 180 degrees and line a 9 inch square baking dish with foil. coat the foil with cooking spray.

2. for the peanut butter layer: beat the peanut butter, sugar and salt in an electric mixer until smooth. beat the eggs in one at a a time and then add the vanilla extract. add the flour and beat until incorporated. press the batter into an even layer in the bottom of the prepared baking dish- set aside

3. for the macaroon layer: whisk the egg whites in a large bowl until frothy. put the coconut, sugar and salt into a separate bowl. add the egg whites and stir until the coconut mixture is coated. scatter the coconut mixture in an even layer on top of the peanut butter cookie layer.

4. bake until the centre doesn't jiggle when shaken and the coconut is golden brown. (55 minute to 1 hour) transfer onto a rack and let it cool completely.

5. for the ganache layer: put the chocolate in a medium heatproof bowl. combine the cream, butter and salt into a saucepan. heat over a medium heat until steaming. pour the hot cream mixture over the chocolate and let it sit for 5 minutes. stir until smooth.

6. pour over the ganache over the coconut and cover loosely with foil. refrigerate until the chocolate is set (30 minutes)

7. lift the bar mixture out of the pan and peel off the foil. trim to make neat edges and cut into very small squares about the size of fudge.