Ingredients 150g dark chocolate melts
50g white chocolate melts
100g milk chocolate melts
1/2 tin Caramel Top 'n' Fill (or 1/2 tin of condensed milk already boiled for 2 hrs and cooled)
50g roasted unsalted peanuts
10 Marie biscuits crushed
100ml thickened cream
1 tsp vanilla essence
Heat cream over boiling water then add dark and white chocolate melts and vanilla essence. Stir until combined.
Add crushed Marie biscuits and stir into ganache, then pour into bar tin. Refrigerate overnight or for at least 4-5 hours until the ganache mixture has set well.
Spread caramel over ganache base and sprinkle over peanuts.
Melt milk chocolate and pour over the top of the caramel, making sure that the top is well covered and chocolate is evenly distributed.
Chill for at least an hour before cutting.
This slice must stay refrigerated otherwise the ganache will melt and become gooey.