250g packet Choc Ripple biscuits
100g unsalted butter, melted
½ cup roasted salted peanuts
3 x 50g Snickers bars, chopped
395g can sweetened condensed milk
¼ cup golden syrup
½ cup smooth peanut butter
75g unsalted butter, chopped
200g dark cooking chocolate, finely chopped
½ cup pure cream
Grease a 23.5cm round x 3.5cm deep, loose-base flan tin.
Process biscuits in a food processor until finely crushed. Add butter. Process until combined. Press mixture firmly over base and up side of prepared pan. Scatter peanuts over base. Refrigerate while preparing filling.
To make filling, place all ingredients in a large saucepan over a medium heat. Stir until butter is melted and mixture is smooth. Bring to boil. Reduce heat to low. Gently boil, stirring constantly for about 2 minutes, or until thickened and light golden. Remove.
Place flan tin on an oven tray. Pour hot filling evenly over peanuts.
Cook in a moderately slow oven (160C) for about 12 minutes, or until filling is light golden. Remove. Cool completely in pan on a wire rack.
To make topping, place chocolate in a medium heatproof bowl. Heat cream in a small saucepan until hot. Pour over chocolate. Stir until smooth.
Pour topping over filling. Smooth over top. Scatter with Snickers. Refrigerate for about 3 hours, or until set.
To serve, remove tart from tin. Transfer to a serving plate. Cut into wedges.