125grams (about 1 ½ cups)plain biscuits (crushed) See note 1
¾cupsmooth peanut butter
4tablespoonsmooth peanut butter(divided)
Line a 20cm x 20cm (8" x 8") brownie tin with baking paper and set aside.
In a medium sized bowl mix together crushed biscuits, melted butter, peanut butter and icing sugar. Press into the prepared brownie tin and set aside.
In a microwave bowl or over a double boiler melt 1 cup of chocolate chips and 2 tablespoon of the second measure of peanut butter. Pour over the base and smooth out using a spatula.
To make the swirls: Take the remaining 2 tablespoons of peanut butter and spoon it in dots all over the chocolate topping (see image in post or video for a visual) and drawing a toothpick through the peanut butter, make your swirly pattern. Don't take too long doing this as the chocolate will start to harden.
Chill the slice in the fridge for 1 hour or until firm. Slice and serve. Will keep in the tin in the fridge for a week (see note 2)
I used Round Wine Biscuits but Graham Crackers, Marie Biscuits or any plain biscuits that you can find will do.
The slice will only keep in the fridge for 1 week if you have the willpower of a saint.