ingredients

  • 2 cups melt milk chocolate
  • 145 g smooth peanut butter
  • 200g white marshmallows
  • 1 1/2 cups icing sugar
  • 400g jersey candy
  • 1/2 cup clotted cream
  • 1/2 cup [peanut

Method

  • STEP 1 line 28 cm x 18 cm slice tin with baking paper.
  • STEP 2 Put 1 cup of chocolate melts plus 3 tablespoons of peanut butter in a heatproof bowl. Microwave for one minute, stir and heat again for another 20 seconds or until everything is smooth and melted.
  • STEP 3 Pour the melted chocolate into the base of the pan and put it in the freezer for about five minutes, or until it is set.
  • Step 4 In a clean bowl, place the marshmallow and microwave for a minute (or until melted.) Stir in 1/4 cup peanut butter and add the powdered sugar.
  • STEP 5 marshmallow Stir the mixture with a wooden spoon until all combines to form a sticky dough. Press the dough on top of the first layer of chocolate.
  • STEP 6 Sprinkle with peanuts that layer and press them with your fingers.
  • STEP 7 Put the candy and cream in a saucepan and melt over medium heat until it is not all smooth and combined. Pour the caramel layer on top of the marshmallow sticky dough layer.
  • STEP 8 Put in the freezer for about five minutes, or up by the set.
  • STEP 9 In a heatproof bowl, melt the remaining 1 cup plus 3 tablespoons of peanut butter in the microwave. Pour the melted chocolate on top of the caramel layer set.
  • STEP 10 Refrigerate for 10-15 minutes, or up by the set. Cut into bars and eating it. (Not all at once, just to have a piece once every afternoon at 15:00.)

Notes

This recipe it was created by Penny Flanagan for Kidspot.