Choc Brownie Slice
- 2 x 220g packets macadamia cookies
- 1 cup salted peanuts, chopped
- 1/2 cup caster sugar
- 185ml can Carnation Light & Creamy evaporated milk
- 400g dark chocolate, chopped
- 1/3 cup firmly packed crunchy peanut butter
- icing sugar mixture, to serve
- Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends.
- Process biscuits until mixture resembles fine breadcrumbs. Transfer to a bowl. Stir in peanuts and caster sugar.
- Combine milk, chocolate and peanut butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until melted and smooth. Add to biscuit mixture. Stir to combine. Press mixture into prepared pan. Smooth top. Cover. Refrigerate for 4 hours or until set. Dust with icing sugar. Cut into 48 pieces. Serve.
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