• 1/3 c crushed toasted peanuts
• 250 tub of cream cheese
• 1/2 crunchy peanut butter
• 1/2 c firmly packed brown sugar
• 3/4 c thickened cream
• 8 chocolate wheaten biscuits

Spray 8 holes in your large muffin tray with oil and divide the crushed peanuts between each.

Using an electric beater, mix the cream cheese, peanut butter and sugar in a bowl until smooth.  Beat in the cream until just combined.  Spoon the mixture over the nuts and smooth the surface.

Press a biscuit chocolate side down into each whole and cover with plastic wrap.  Freeze overnight.  Remove from the tray using a warm knife and serve on a plate with biscuit side down and garnish with extra chocolate and fresh strawberries.

• 250 g oven roasted mixed nuts
• 1/3 cup each of: glace mixed peel, figs and apricots all roughly chopped
• 75 g of 70% dark chocolate roughly chopped
• 1/3 c rice flour
• 1 tbsp cocoa
• 1 tsp cinnamon
• ½ tsp mixed spice
• ½ c honey
• ½ c caster sugar
• 2 tbsp butter
• Icing sugar for dusting

Preheat the oven to 160C and line a 20 cm tin with baking paper, greasing the sides of the tin with butter.

Place the nuts and dried fruit into a large mixing bowl.  Sift in the dry ingredients until combined.

Place the honey, sugar and butter in a small saucepan and stir over a medium heat until the sugar is dissolved. When the mixture is bubbling, pour it over the nut and flour mixture and stir until combined.

Place the mixture in the tin and press it down with wet hands to flatten the surface.  Bake for 30 mins or until the mixture is just bubbling in the centre.  Leave to cool and then remove from the tin and dust with icing sugar.