serves
8
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
Base
- 2 packets Oreos
- ¼ cup + 1 tbsp melted butter
- pinch salt
Filling
- ½ cup butter (about 115 g), melted
- ½ cup brown sugar
- 1 can condensed milk
- ¼ cup cream
- 1 tsp salt
- 1 cup crunchy peanut butter (or smooth)
Topping
- 150 g milk chocolate chips
- 50 ml cream
- 2 tbsp smooth peanut butter
- pinch of salt
- ¼ cup roughly chopped peanuts
Cooling time: 30 minutes.
Chilling time: 1½-2 hours.
Instructions
- Preheat oven to 180°C (160°C fan-forced). Line a 23 cm rectangular tart tin.
- To make the base, blitz biscuits in a food processor until fine then add butter and salt and combine. Pack into tart tin and set side.
- To make the tart filling, melt butter in a medium pan then add brown sugar and mix. Once bubbling add condensed milk and cream, then turn off the heat. Stir in the salt and peanut butter
- Pour caramel into the biscuit base and bake for about 15 minutes.
- Leave to cool for 30 mins after removing from oven.
- Microwave choc chips, cream, peanut butter and salt for 2 x 30 second bursts to melt. Stir to combine and then pour over cooled tart.
- Top with peanuts and set in fridge for 1½ - 2 hours.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
