Ingredients
150g dark chocolate, chopped
100g unsalted butter, chopped
2 eggs
150g caster sugar
1 cup plain flour
¼ cup cocoa powder
2 cups smooth peanut butter
1¼ cups icing sugar mixture
Juice of ½ lemon
200g milk chocolate, chopped
¼ cup toasted unsalted peanuts, chopped
Method
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Preheat oven to 160°C. Line a 20cm square cake tin with baking paper. Put dark chocolate and butter in a heatproof bowl over a saucepan of simmering water and cook, stirring, until just melted. Set aside to cool for 5 minutes. Add eggs and caster sugar and beat until smooth. Sift in flour and cocoa and fold into mixture. Spoon into prepared tin and bake for 40 minutes or until just set. Cool in tin for 30 minutes.
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Put peanut butter, icing sugar and lemon juice in a large bowl and beat until smooth. Spoon over chocolate mixture, then refrigerate for 2 hours or until set.
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Put milk chocolate in a heatproof bowl over a saucepan of simmering water and cook, stirring, until just melted. Remove from heat. Pour over peanut butter mixture. Sprinkle with peanuts and refrigerate for 30 minutes. Cut into bars to serve.
