date:Apr 25, 2014
Ingredients
50g (1/2 cup) cocoa powder
240g (1 1/2 cups) icing sugar mixture
175g (5 cups) rice bubbles
45g (1/3 cup) roasted salted peanuts, coarsely chopped
150g Copha, melted
2 x 380g cans caramel top 'n' fill
190g (2/3 cup) smooth peanut butter
150g milk chocolate, melted
Method
1. Grease and line a 20 x 30cm lamington pan with baking paper, allowing the long sides to overhang.
2. Sift the cocoa powder and icing sugar together in a large bowl. Add the