250g chocolate ripple biscuits, finely crushed
90g butter, melted
1¼ cups super crunchy peanut butter
¾ cup thickened cream
300g dark chocolate, broken into pieces
⅓ cup peanut brittle fingers, crushed
42g packet peanut butter milk chocolate cups, cut into wedges
Spray a 35cm x 13cm loose bottom rectangle tart tin with cooking spray. Combine biscuits and butter in a bowl. Press firmly into base and sides of tin, then chill for 20 min.
2 Spread crunchy peanut butter into biscuit base. Place cream and chocolate into a small saucepan and stir over a low heat until melted and smooth. Cool slightly, then pour over peanut butter layer.
3 Sprinkle over peanut brittle and peanut butter cup wedges. Chill for 4hr or until firm. Cut into slices and serve.