20 Oreos (or other chocolate cream biscuits)
175g unsalted butter
400g crunchy peanut butter
175g icing sugar, sifted
200g good-quality dark chocolate, chopped
Finely crush biscuits in a food processor.
Melt 75g butter and combine with biscuits.
Press into the base and sides of a 24cm loose-bottomed tart pan and chill for 30 minutes until firm.
Combine peanut butter and icing sugar in a bowl and spread in the tart base.
Place chocolate and remaining 100g butter in a clean bowl over a pan of simmering water (don’t let the bowl touch the water).
Stir until melted, then cool slightly.
Spread over the peanut butter layer and chill for 30 minutes until firm.
Cut into slices and serve.