2 tablespoons thick, chocolate-flavoured topping
1 tablespoon icing sugar mixture
310g box Arnott’s Premier Chocolate Chip Cookies
¼ cup milk
125g cream cheese, chopped, at room temperature
¼ cup smooth peanut butter
2 tablespoons icing sugar mixture
300ml tub thickened cream
To make filling, beat cream cheese, peanut butter and sugar in a small bowl of an electric mixer until smooth. Add ¼ cup of the cream. Beat until combined. Transfer to a medium bowl.
Place remaining cream in same, clean bowl of electric mixer. Add topping and sugar. Beat until soft peaks form.
To assemble, spread 1/3 cup of the whipped cream mixture onto a serving plate into a 5cm x 28m rectangle. Reserve two of the cookies for decoration.
Dip one cookie into milk, then spread one side with 3 teaspoons of the filling. Stand biscuit upright on its edge in the cream at one end of the plate. Repeat, sandwiching milk-dipped cookies together with filling, to form a log-shape.
Spread remaining whipped cream mixture over top and sides of log. Loosely cover with plastic wrap. Refrigerate overnight.
To serve, coarsely chopped reserved cookies. Sprinkle over top of log. Cut diagonally into slices.
TIP! Log is best refrigerated overnight as this allows time for the biscuits to soften. Replace peanut butter with Nutella, for a change. Log can be made up to four days ahead.