Choc ripple peanut butter bars | Katherine Sabbath

Ingredients

Base

• 250g Choc Ripple Biscuits, crushed using a food processor or blender
• 200g milk chocolate, melted
  
  

Filling

• 115g unsalted butter
• 1 cup crushed Arnott's Marie crackers (11 crackers)
• 80g icing sugar mixture (confectioner’s sugar)
• 3/4 cup peanut butter (smooth)
  
  

Topping

• 70g dark chocolate
• 2 tbsp (50g) peanut butter (smooth)
  
  

Method

1. Grease and line a 20cm square dish or pan with baking paper.

2. Mix together the base ingredients until combined and pour into the prepared pan. Place in the refrigerator for at least 15 minutes to set.
3. Place the filling ingredients in the bowl of a KitchenAid mixer and use the paddle attachment to mix until combined. Press into the prepared pan.
4. Melt the Topping ingredients (I do it in the microwave in 2 x 30 second bursts). Pour and spread over the filling.
5. Refrigerate until set, about 1 1/2 hours. Remove from the fridge, allow to come to room temp slightly (so top cuts neatly). Cut into 16 squares (or whatever shape you want!). Best served at room temperature.