Peanut Butter Chocolate Swirl Slice

Ingredients

Slice base:

125g Westgold Unsalted Butter

100g brown sugar

1 egg, beaten

1 tsp vanilla bean extract

½c salted, roasted peanuts

250g plain biscuits

1c cornflakes

Topping:

200g white chocolate, chopped

100ml condensed milk

50g Westgold Unsalted Butter

2 Tbsp golden syrup

½c smooth peanut butter

Pinch salt

½ tsp vanilla bean extract

2-3 Tbsp milk

Chocolate swirls:

30g dark chocolate

15g Westgold Unsalted Butter

Method

To make the base:

Melt together the butter and brown sugar on a low heat. Quickly whisk in the egg and vanilla. This lightly cooks the egg.

Place the biscuits into a sealable plastic bag and crush with a rolling pin until you have a mix of fine and chunky pieces.

Stir in the crushed biscuits and peanuts. Lastly stir in the cornflakes.

Line an 18 x 28 cm slice tin with baking paper. Tip the biscuit mixture into the tin and spread out evenly, pressing down lightly. Place in the fridge to set.

To make the topping:

Melt together the Westgold Butter, peanut butter, salt, condensed milk and golden syrup on a low heat and stir until combined.

Take off the heat and add the chocolate and stir until melted and smooth. Add the vanilla and the milk 1 Tbsp at a time, until you have a smooth amalgamated mixture that has no oil coming to the top (the milk helps the different oils to amalgamate). Spread over the set biscuit base.

Make the chocolate swirl mixture by melting together the chocolate and Westgold Butter. Stir until smooth.

Pour in thin lines onto the peanut topping and use a skewer to make a swirling pattern with the chocolate.

Leave in the fridge for a minimum of 2 hours to set. Remove from the fridge and peel off the baking paper. Cut into small pieces. Serve.