Ingredient:

3/4 cups Manilife original roast smooth 
3/4 cup double cream
170g cream cheese Philadelphia (half a family pack tub)
1/2 cups icing sugar +3 tbsp
1tbsp vanilla extract

Chocolate peanut butter layer

3/4 cup icing +2 tbsp 
1tbsp cocoa powder
3/4 cup Manilife rich cocoa peanut butter
1tbsp vanilla extract
3/4 cup double cream
170g cream cheese (half a family pack tub)

Chocolate shortcrust pastry

9oz plain flour
1oz cocoa powder
3oz icing sugar
1 egg
1tbsp vanilla extract
1/2tsp salt
5oz cold butter (cut into cubes)

Method

1.Mix the flour, cocoa, salt, butter & icing sugar in a bowl until it turns into a crumb consistency.

2.Add the egg and vanilla extract, mix until just combined and cover in cling film pop in the fridge for 10 mins.

3.Remove from fridge and roll out a big circle, grease a 9” pie dish (at leats 3” deep) add he pastry and bake for 15 mins @180c.

4.Make the peanut butter fillings, very easy add the ingredients in a bowl and mix until combined and creamy. 

5.Once the pastry has cooled add the 1st peanut butter layer, pop in the forge to set for 1 hour, then add the chocolate peanut butter layer. Pop back int he fridge to set for at least 2 hours before servings.