this little beauty of a recipe popped up on facebook. (anytime i see peanut butter i’m in!) i don’t remember who posted it but the recipe was via taste. it was good timing because the family was getting together for a joint birthday celebration for my mum and sister-in-law. seeing as my other sister-in-law was making the gluten free birthday cake so i decided to make the ‘normal’ (ha!) cake.
250g packet choc ripple biscuits
125g butter, melted
32 vanilla marshmallows (1/2 x 250g packet marshmallows)
2 tablespoons milk
3/4 cup smooth peanut butter
300ml thickened cream
1/2 teaspoon vanilla extract
1/4 cup salted roasted peanuts, roughly chopped
1) place biscuits in a food processor.
2) process until finely chopped.
3) add butter and process until just combined.
4) press into base and side of a 3cm deep 23cm (base) loose-based round fluted flan tin. refrigerate for 30 minutes or until firm.
5) place marshmallows, milk and peanut butter in a saucepan over medium heat. [ yes, a few rogue pink marshmallows found their way into the recipe ;) ]
6) cook, stirring, for 10 minutes or until melted and smooth.
7) transfer to a bowl. stand for 5 minutes to cool.
8) using an electric mixer, beat cream and vanilla until soft peaks form.
9) add 1/4 cream to marshmallow mixture. stir to combine. fold through remaining cream.
10) spoon mixture into prepared case.
11) sprinkle with peanuts.
12) refrigerate for 3 to 4 hours or until set.
this tart was very easy to make! when there’s no baking involved of course it is! it is very sweet and a tad rich. delicious …
crunchy chocolate base + smooth peanut filling = winner!
“no heartbreak has grieved me as much to discover the calorie content of my peanut butter.” ~ coco j ginger