Peanut butter chocolate pie
SERVES 12 PREP TIME 30 MINUTES
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.