MAKES 12-15 BARS
1 cup semisweet chocolate chips
3 tbsp creamy peanut butter
198g marshmallow fluff
¼ cup creamy peanut butter
1 ½ cups icing sugar
1 cup dry roasted unsalted peanuts
375g soft caramel sweets
¼ cup double cream
1 Line a 30cm x 18cm baking tin with parchment paper.
2 Place 1 cup of chocolate chips and 3 tbsp of peanut butter in a heatproof bowl.
3 Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.
4 Pour the melted chocolate into the prepared pan and spread evenly. Place the pan in freezer for 2 to 3 minutes or until hardened.
5 Meanwhile, in a clean bowl, place the marshmallow fluff, ¼ cup peanut butter and icing sugar. With a wooden spoon or spatula stir until it forms a soft dough. Remove the dough from bowl and press with your fingers on top of the chocolate layer.
6 Sprinkle the peanuts on top, gently pressing them in.
7 In a small saucepan, add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over the peanuts, spreading all over with the back of a spoon.
8 Refrigerate for 5 minutes until set.
9 In a heatproof bowl, melt the remaining chocolate chips and peanut butter. Pour over the caramel layer, spreading evenly.
10 Place the pan in the fridge for 10 minutes or until the chocolate has set. Cut into bars with a sharp knife.