date:Jun 24, 2014
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