Peanut but­ter cho­co­late pie

Australian Women’s Weekly NZ - - CONTENTS -


250g but­ter 250g packet Cho­co­late Thins 500g crunchy peanut but­ter 1⅓ cups (220g) ic­ing sugar mix­ture, sifted 200g dark cho­co­late, chopped finely

1 Grease a 22cm spring­form pan. 2 Melt 125g of the but­ter. Process bis­cuits in a food pro­ces­sor un­til fine crumbs, then stir in the melted but­ter. Press mix­ture into the base of pre­pared pan; re­frig­er­ate while pre­par­ing fill­ing. 3 Beat 100g of the but­ter (soft­ened slightly), peanut but­ter and ic­ing sugar mix­ture in a large bowl with an elec­tric mixer un­til smooth and com­bined. Spread the mix­ture over the base and re­frig­er­ate. 4 Chop the re­main­ing 25g of but­ter. Place the but­ter and cho­co­late in a heat­proof bowl over a pan of sim­mer­ing water (do not al­low base of bowl to touch water); stir un­til melted. Spread the cho­co­late over the peanut but­ter mix­ture. Re­frig­er­ate un­til ready to serve. Not suit­able to freeze. Cho­co­late suit­able to mi­crowave.

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