Prep Time | 30 minutes |
Servings | serves |
Ingredients
- 2 cup Milk Chocolate Melts
- 145 grams Smooth Peanut Butter
- 200 grams White Marshmallows
- 1 1/2 cup Icing Sugar
- 400 grams Jersey Caramels
- 1/2 cup Thickened Cream
- 1/2 cup Peanuts
Ingredients
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Instructions
- Line a 28cm x 18cm slice tin with baking paper.
- Put 1 cup of the chocolate melts plus 3 tablespoons of the peanut butter into a heatproof bowl.
- Microwave for one minute, stir and heat again for another 20 seconds or until it's all smooth and melted.
- Pour the melted chocolate mixture into the base of the pan and put it in the freezer for about five minutes, or until it's set.
- In a clean bowl, place the marshmallows and microwave them for one minute (or until melted.)
- Stir in 1/4 cup of peanut butter and add the icing sugar.
- Stir the marshmallow mixture with a wooden spoon until it all combines to form a sticky dough.
- Press the dough onto the top of the first chocolate layer.
- Sprinkle that layer with peanuts and press them in with your fingers.
- Put the caramels and cream into a saucepan and melt over a medium heat until it is all smooth and combined. Pour the caramel layer on top of the sticky marshmallow dough layer.
- Put it in the freezer for about five minutes, or until set.
- In a heatproof bowl, melt the remaining 1 cup plus 3 tablespoons of peanut butter in the microwave. Pour the melted chocolate over the top of the set caramel layer.
- Refrigerate it for 10 - 15 minutes, or until set. Cut it into bars and eat it. (Not all at once, just have once piece every afternoon at 3pm.)
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