Ingredients
250g packet Choc Ripple biscuits
100g unsalted butter, melted
½ cup roasted salted peanuts
3 x 50g Snickers bars, chopped
FILLING
395g can sweetened condensed milk
¼ cup golden syrup
½ cup smooth peanut butter
75g unsalted butter, chopped
TOPPING
200g dark cooking chocolate, finely chopped
½ cup pure cream
Method
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Grease a 23.5cm round x 3.5cm deep, loose-base flan tin.
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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.
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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.
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Place flan tin on an oven tray. Pour hot filling evenly over peanuts.
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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.
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To make topping, place chocolate in a medium heatproof bowl. Heat cream in a small saucepan until hot. Pour over chocolate. Stir until smooth.
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Pour topping over filling. Smooth over top. Scatter with Snickers. Refrigerate for about 3 hours, or until set.
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To serve, remove tart from tin. Transfer to a serving plate. Cut into wedges.
