Fudgy Peanut Butter Slice

Spray a square (20cm/8inch) baking tin with oil spray and line with baking paper. Crush the cookies in a food processor to fine crumbs.

In a large mixing bowl, mix the crushed cookies, icing sugar, peanut butter, melted butter, vanilla and salt. Place the Peanut Butter Slice base into the prepared baking tin. Using the back of the spatula or wooden spoon, press down and spread the base evenly onto the baking tin. Set aside.

If you want to make swirls, place the 2 tbsp of peanut butter into a small bowl and microwave for around 20 seconds to loosen peanut butter. Set aside.

Using another medium sized bowl or measuring jug, place the chocolate chips and 4 tbsp of peanut butter inside. At medium power, microwave in 30 second bursts. Mix with a spoon before microwaving again for 30 seconds and continue this until the chocolate and peanut butter has fully melted.

Pour the melted chocolate over the top of the Peanut Butter Slice base and spread the chocolate evenly over the top. For swirls - Use a teaspoon to drop some of the 2 tbsp of peanut butter over the top of the melted chocolate layer. Use a skewer or toothpick to draw circles around the drops of peanut butter for a marbled effect. (You need to move quickly before the melted chocolate starts to set). Refrigerate for 2 hours.

Once out of the fridge, remove the baking paper and cut into 16 squares. Keep in the airtight container at room temperature for up to 4 days and in the fridge for up to a week.