|300 g||milk chocolate with pieces of shortbread|
|250 g||peanuts — salted|
|1/2 tsp||coconut oil|
Preheat your oven to 180 degrees C. Prepare a large roasting tray with parchment paper and set aside. Add the peanuts evenly to another roasting tray and add to the preheated oven for 5-10 minutes. Making sure not to burn the peanuts by keeping a watchful eye. Remove from the oven when roasted and set aside. In a microwaveable bowl, add the chocolate, breaking it up into blocks to melt easily and melt for 2 minutes in the microwave stopping every 30 seconds to stir through. When the chocolate has melted, add the coconut oil if needed to make a looser consistency. Add the peanuts to the bowl with chocolate and stir to combine. Using a large dessert spoon, scoop the mixture onto the prepared tray into circles or whichever shape tickles your fancy. Repeat until all of the mixture has been used. Put the tray into the fridge to set for 30 minutes.