Masterstock

Matt Sinclair

Ingredients:

Base

  • 2 packets of Oreos
  • ¼ cup + 1 tbsp of melted butter
  • 1 pinch of salt

Filling

  • ½ cup butter melted
  • Cup brown sugar
  • 1 can condensed milk
  • ¼ cup of cream
  • 1 tsp salt
  • 1 cup crunchy peanut butter (or smooth)

Topping

  • 150g milk chocolate chips
  • 50ml cream
  • 2 tbsp smooth peanut butter
  • 1 pinch of salt
  • Cup of roughly chopped peanuts

Method:

  1. Preheat oven to 160C fan-force
  2. To make the base
  3. Blitz oreos until fine then add butter and salt.
  4. Pack into a 23cm tart tin lined.
  5. To make the tart filling;
  6. Melt butter in a medium pan
  7. Add brown sugar
  8. Once bubbling add condensed milk and cream then turn off the heat
  9. Stir in the salt and peanut butter
  10. Pour caramel into the oreo base and back for roughly 15 minutes at 160C
  11. Leave to cool for 30 mins after removing from oven.
  12. Microwave choc chips, cream, peanut butter and salt for 2 x 30 second burst to melt.
  13. Stir to combine and then pour over cooled tart.
  14. Top with peanuts and set into fridge for 90-120mins.

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