50g cocoa powder
240g powdered (icing) sugar mixture
175g rice bubbles
45g roasted salted peanuts, coarsely chopped
150g Palmin (or coconut butter), melted
For the Filling
2 x 380g cans caramel top
190g smooth peanut butter
150g milk chocolate, melted
1. Grease and line a 19cm square cake pan with baking paper, allowing paper to extend 2cm above edges of pan.
2. In a large bowl, sift the cocoa powder and powdered (icing) sugar together.. Add the rice bubbles and peanuts and toss to combine. Add the melted Palmin (coconut butter) and stir to combine. Spoon into the prepared pan. Use the back of a spoon to press evenly. Place in the fridge for 1 hour or until firm.
MAKE THE FILLING
3. In a medium saucepan, combine the caramel and peanut butter over medium heat. Cook, stirring constantly until mixture boils and thickens. Remove from heat. Spread mixture evenly over the prepared base. Place in the fridge for 2 hours to set .or overnight.
4. Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Pour over the caramel mixture and spread to coat. Place in the fridge for 1 hour or until set. Cut into squares to serve.
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