You may also like
Categories:
Oreo milk arrowroot pretzels chocolate butter salt flakes condensed milk brown sugar crunchy peanut butter
Viewed: 39 - Published at: 4 years agoIngredients
- 2 1/8 tablespoons biscuits Oreo
- 1 7/16 tablespoons biscuits milk arrowroot
- 4 cups mini pretzels
- 1 3/16 cups dark chocolate block of
- 1 1/8 cups butter 150g melted + 100g on the side
- 1/4 teaspoon salt flakes
- 1 1/4 cups sweetened condensed milk
- 1/4 cup brown sugar
- 1 cup crunchy peanut butter
Method
- Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan. Using a food processor, process biscuits and half the pretzels until fine crumbs. Add 150gm melted butter. Process until well combined. Press mixture over base of prepared pan. Refrigerate for 30 minutes.
- Preheat oven to 180C/160C fan-forced.
- Meanwhile, make the Peanut filling. Place condensed milk, sugar and butter in a heavy-based saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture starts to thicken. Remove from heat. Stir in peanut butter. Pour over prepared base, spreading evenly with a spatula. Bake for 10 minutes or until top is golden. Cool 15 minutes.
- Place chocolate and extra butter in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds to 1 minute or until smooth, stirring with a metal spoon halfway through cooking.
- Pour chocolate mixture over filling. Arrange remaining pretzels over chocolate. Stand for 5 minutes. Sprinkle with sea salt. Refrigerate for at least 2 hours or until set. Serve cut into small squares. Enjoy!
