Name: Double chocolate peanut butter fridge cake
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 25 servings
Cuisine: Child Favourites
Ingredients: 225 g butter; 1/4 cup peanut butter; 450 g icing sugar; 3 Tbs cocoa powder; 1/2 tsp vanilla extract; 1 eggs large; 200 g digestive biscuits chocolate

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Ingredients (7)

225 g	butter
1/4 cup	peanut butter
450 g	icing sugar
3 Tbs	cocoa powder
1/2 tsp	vanilla — extract
1	eggs — large
200 g	digestive biscuits — chocolate

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Method:

Grease a 20cm square tin and line with baking paper.

Melt the butter in a small saucepan over a medium heat. Stir in the peanut butter.

Take the saucepan off the heat and sift in the icing sugar and cocoa. Add the vanilla extract and egg and mix well.

Break the biscuits into pieces and stir into the chocolate mixture. Tip the mixture into the prepared tin and spread into an even layer. Refrigerate until firm, then remove from the tin and cut into squares. Store in the fridge.

Recipe reprinted with permission of Cupcakes & Couscous.

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