This has been the hottest summer in Canberra than I can recall in the last 19 years. I’ve been getting away with no air conditioning for so long, thinking one hot day a summer what is my gain? Extra electricity to pay? Do we have enough air conditioners in the country to contribute to global warming?

As Australia’s electricity prices continue to rise and pressure to act on climate change becomes paramount, it is a good time to just make frozen desserts to get us through the summer.

xx
T.

Makes: 10 serves

Preparation: 5 minutes                                                                           Cooking time: 20 minutes

Ingredients:

Base

• 125 grams milk chocolate melts
• 125 grams dark chocolate melts
• 60 grams butter
• 55 grams caster sugar
• 3 eggs

Filling

• 250 grams cream cheese
• 225 grams smooth peanut butter
• 130 grams icing sugar
• 2 teaspoons vanilla bean paste
• 245 grams thickened cream, whipped
• 125 grams peanuts, roasted

Method

1. Preheat oven to 180°C, grease and line a 23cm square pan (ensuring the paper extends 5cm above the pan)
2. For the base add chocolates, butter and sugar to the bowl and melt 5 minutes, 55°C, speed 1.
3. Insert butterfly, add eggs and mix 30 seconds, speed 3. Pour into prepared pan and bake for 15 minutes. Cool completely in the pan on a wire rack.
4. Clean and dry bowl & butterfly.
5. Insert butterfly and whip cream aprox. 1 minute 10 seconds, speed 3. Set aside in a bowl.
6. Without cleaning the bowl, beat cream cheese, peanut butter, icing sugar and vanilla – 30 seconds, speed 5.
7. Mix in the cream and peanuts – 30 seconds, speed 4 and spread over the cooled base. Cover and freeze for 3 hours or until firm.

*Converted from:  https://www.philly.com.au/recipe/frozen-choc-peanut-butter-slice-with-brown-sugar-chocolate-sauce/