Ingredients
• 250g packet chocolate ripple biscuits
• 4 cups (120g) mini pretzels
• 150g butter, melted
• 200g block dark chocolate, chopped
• Extra 50g butter, chopped
• 1/4 teaspoon sea salt flakes
Peanut filling
• 395g can sweetened condensed milk
• 1/3 cup brown sugar
• 50g butter, chopped
• 1 cup crunchy peanut butter
Method
1. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above edges of pan. Using a food processor, process biscuits and half the pretzels until fine crumbs. Add butter. Process until well combined. Press mixture over base of prepared pan. Refrigerate for 30 minutes.
2. Preheat oven to 180C/160C fan-forced.
3. Meanwhile, make Peanut filling Place condensed milk, sugar and butter in a heavy-based saucepan over medium heat. Cook, stirring, for 5 minutes or until mixture starts to thicken. Remove from heat. Stir in peanut butter. Pour over prepared base, spreading evenly with a spatula. Bake for 10 minutes or until top is golden. Cool 15 minutes.
4. Place chocolate and extra butter in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 30 seconds to 1 minute or until smooth, stirring with a metal spoon halfway through cooking.
5. Pour chocolate mixture over filling. Arrange remaining pretzels over chocolate. Stand for 5 minutes. Sprinkle with sea salt. Refrigerate for at least 2 hours or until set. Serve cut into small squares.
