Choc Peanut Butter Bars

Ingredients

• 1/2 cup crunchy peanut butter
• 1 litre chocolate ice-cream, softened
• 75g butter, softened
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1/4 cup cocoa powder
• 1 1/2 cups plain flour
• 1 1/2 teaspoons baking powder

Method

1. Grease a 6cm-deep, 20cm (base) square cake pan. Line with baking paper, allowing 3cm overhang on all sides. Place peanut butter in a saucepan over low heat. Cook, stirring, for 1 to 2 minutes or until smooth. Place ice-cream in a bowl. Add peanut butter. Stir to combine. Spoon into prepared pan. Smooth top. Cover surface with plastic wrap. Freeze for 8 hours or until firm.
2. Preheat oven to 180°C/160°C fan- forced. Lightly grease a large baking tray. Using an electric mixer, beat butter and sugar together in a bowl until thick and creamy. Add egg. Beat until combined. Transfer to a bowl. Sift cocoa, flour and baking powder over butter mixture. Stir to combine. Turn dough onto a lightly floured surface. Knead until just smooth.
3. Shape into a disc. Wrap in baking paper. Refrigerate for 1 hour or until firm.
4. Roll dough between 2 sheets baking paper until 5mm thick. Cut into twelve 6cm x 9cm rectangles. Transfer to prepared tray. Prick tops with a fork. Bake for 10 minutes or until crisp. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
5. Remove ice-cream mixture from pan. Trim sides. Cut into six 6cm x 9cm rectangles. Sandwich each between 2 biscuits. Return to freezer until serving.

Notes

• 
  Tip: You could sprinkle biscuits with crushed peanuts before baking.