Perfect if you want something unhealthy without being overly sweet- it’s a good balance between sweet and salty and great with a cuppa!

Ingredients

For the base:

  • 125g double chocolate Maryland cookies
  • 30g mini pretzels (I used star-shaped ones for a more Christmassy feel)
  • 75g melted butter

For the filling:

  • Half a can of condensed milk (you can use the other half in Baileys Rocky Road, the recipe will be in the print issue)
  • 25g butter
  • 60g light brown sugar
  • 240g crunchy peanut butter

For the topping:

  • 100g dark chocolate
  • 25g butter

Method

  1. Line a springform cake tin (about 9 inches).
  2. Bash (or blend, if you have a blender) the cookies and pretzels until they are they are the size of breadcrumbs and mix with the melted butter.
  3. Spread this on the bottom of the tin to create an even base and refrigerate for 30 mins.
  4. Pre-heat your oven at 180 degrees.
  5. Heat the condensed milk, butter and sugar over medium heat, stirring continuously until it thickens.
  6. Mix in the peanut butter and spread on top of the cookie-pretzel base.
  7. Bake for approx. 15 mins and cool for 15 mins.
  8. Meanwhile, melt the chocolate and butter in a bowl over a pan of simmering water.
  9. Take it out of the oven and pour the chocolate on top, making sure it is evenly spread.
  10. Decorate with leftover pretzels!
  11. Put it back in the fridge for a further two hours to let everything set.
  12. Enjoy!

Elissa Burgoine

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