Servings: 8-10

American Choc and Peanut Pie Recipe Ingredients: 1 Tbsp Butter, melted 50g Sugar 1 Pkt Gingernuts 250g Cream Cheese 1 Moro Bar 1 Crunchie Bar 150g Crunchy Peanut Butter 300mls Cream

Directions:
Crush the gingernuts in a food processor, mix in the melted butter, then press into buttered springform tin. Bake at 160c for 10 minutes, then cool completely. Blend the cream cheese, peanut butter and sugar until smooth. Whisk 250mls cream until thick, then fold into the cream cheese mix. Spoon into the base. Heat gently the remaining cream and chopped Moro bar. When smooth, pour over the pie. Crush the Crunchie bar and sprinkle over the choc top. Chill for 3-4 hours or overnight. Slice with a hot knife and serve.