Note: You will need to stand this for 60 minutes and chill for 10.
200g plain chocolate biscuits (we used choc ripples)
90g butter, melted
60g butter, chopped, extra
1/2 cup brown sugar
1 cup smooth peanut butter
1 1/4 cups icing sugar mixture
1/2 cup dark or milk choc bits
150g milk or dark chocolate, melted and cooled slightly
2 teaspoons vegetable oil
Line the base and sides of an 18 x 28cm slice pan with baking paper. Place chocolate biscuits into a food processor and process until fine crumbs form. Add melted butter and process to combine. Press into base of pan. Chill for 10 min.
Meanwhile, melt the chopped butter in a saucepan until foamy. Add the brown sugar, peanut butter and icing sugar and stir until melted and smooth. Remove from heat and then stir through choc bits. Pour mixture over biscuit base. Chill for 1 hr or until firm.
When filling is set, combine chocolate and vegetable oil. Spread chocolate over the peanut filling and chill again for 10 min or until just set. Cut into 42 squares to serve. Top with a chocolate coated peanut if desired.