• 10servings
  • 60minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsChromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 cups (450g) crushed chocolate cookies (do this in the food processor)

  2. 1 tablespoon plus 1 cup peanut butter (250g)

  3. 6 tablespoons (120g) unsalted butter, melted

  4. 125g cream cheese

  5. 3/4 cup (120g) icing sugar

  6. 2 tablespoons milk

  7. 1/3 cup (35g) chopped roasted peanuts

  8. 600 mls thickened cream

  9. 125g dark chocolate, roughly chopped

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180C. In a bowl combine the crushed cookies, 1 tablespoon peanut butter and the melted unsalted butter. Coat the base and sides of a (20x30 ) lamington tin with butter and line the base with paper. Press the biscuit mixture into the base and bake for 10-15 minutes. Set aside to cool completely.

  2. In a medium bowl beat the cream cheese and icing sugar until smooth. Add the remaining 1 cup of peanut butter, milk and roasted peanuts and beat until combined.

  3. Whip 2 cups (500 mls) of the cream until soft peaks form and fold into the peanut butter mixture. Pour into prepared crust and refrigerate for 2 hours or until set.

  4. In a small saucepan melt the chocolate with the remaining cream and set aside to cool. When it has reached room temperature pour onto the slice and return to the refrigerator for a further 30 minutes until set. Cut slice into small squares (as this is very rich!) with a sharp warm knife.


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