Your guests will go nuts for the peanut butter in this decadent marshmallow dessert tart!
250g packet choc ripple biscuits
125g butter, melted
32 vanilla marshmallows (see note)
2 tbsp milk
3/4 cup smooth peanut butter
300ml thickened cream
1/2 tsp vanilla extract
1/4 cup salted roasted peanuts, roughly chopped
Place biscuits in a food processor. Process until finely chopped. Add butter . Process until just combined. Press into base and side of a 3cm-deep, 23cm (base) loose-based round fluted flan tin. Refrigerate for 30 minutes or until firm.
Place marshmallows , milk and peanut butter in a saucepan over medium-low heat. Cook, stirring, for 10 minutes or until melted and smooth. Transfer to a bowl. Stand for 5 minutes to cool.
Using an electric mixer, beat cream and vanilla until soft peaks form. Add 1/4 cream to marshmallow mixture. Stir to combine. Fold through remaining cream. Spoon mixture into prepared case. Sprinkle with peanuts . Refrigerate for 3 to 4 hours or until set. Serve.