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.
