COMBINE the chocolates, butter and sugar in a bowl over simmering water. Stir until the chocolate has melted. Remove from heat, cool slightly and then whisk in the eggs. Pour into a greased and paper lined 23cm square pan (ensure the lining extends 5cm above the pan)
BAKE in a moderate oven 180°C for 15 minutes or until set. Cool completely in the pan on a wire rack
Filling
Ingredients
250g PHILADELPHIA Block Cream Cheese, softened
1 cup The Good Nut Smooth Peanut Butter
1 cup icing sugar
2 teaspoons vanilla
1 cup thickened cream, whipped
2 cups peanuts, roasted
Method
BEAT the PHILLY, peanut butter, icing sugar and vanilla with an electric mixer until smooth. Fold through the cream and peanuts and spread over the cooled base.
Cover and freeze for 2 hours or until firm
Brown Sugar Chocolate Sauce
Ingredients
1/3 cup thickened cream, extra
1/4 cup brown sugar
1/4 cup brown sugar
125g CADBURY Dark Chocolate Melts, extra
1/2 teaspoon vanilla, extra
Method
COMBINE the extra cream with brown sugar, extra chocolate and extra vanilla in a saucepan.
Stir over a medium heat until the chocolate has melted and sauce has thickened.
Place slices on serving plates and drizzle with Brown Sugar Chocolate Sauce. Serve immediately
