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1
Reduce biscuits to crumbs via preferred method.
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2
I used my mini chopper because it's quick and easy.
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3
Pour into a bowl.
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4
Melt butter in bain-Marie or microwave.
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5
Pour into the biscuits and mix with hands until all the biscuit crumbs are wet.
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6
Press the biscuit mixture into the bottom of a 12 inch springform tin and put in the fridge to set.
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7
Make sure the layer is flat and even.
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8
While the base sets, spoon the peanut butter into a small pan and put over a low heat.
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9
Stir in the milk until combined.
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10
Should be like soft playdough.
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11
Remove from heat.
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12
In a separate bowl, mix together the cream cheese and sugar until smooth.
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13
Then add the peanut butter and mix until combined.
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14
Set aside.
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15
Melt the chocolate in a bain-Marie or microwave (on super low heat).
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16
Slowly stir in the double cream.
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17
Consistency should be thick, similar to the peanut butter mixture.
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18
Remove from heat.
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19
Take the base from the fridge.
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20
Spoon some of the peanut butter mixture into the tin and spread it across the whole base, covering it.
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21
Add uneven dollops of chocolate mixture.
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22
Repeat layering until all the fillings are in the tin.
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23
Take a pallet knife, knife, fork or spoon handle (anything, really), push it into the mixture (not so far you touch the base) and swirl it about, to create a marbled effect.
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24
Be careful not to mix it into one colour.
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25
Leave in the fridge to set.
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26
Preferably over night, but 6+ hours should be enough.
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27
If desired, while serving a slice, sprinkle over some smashed peanut pieces.
