Gooey Peanut Butter and Chocolate Fridge Bars

Method

1. Grease the base and sides of an 18cm (base measurement) square cake pan.
2. Line with baking paper, allowing the sides
3. to overhang. Place peanuts, cacao, salt and 1 cup oats in a food processor and pulse until just finely chopped. Add the raisins, oil, maple syrup and remaining oats. Process until well combined. Press into base of prepared pan. Use a straight-sided glass to smooth the surface. Place
4. in the fridge for 1 hour or until firm.
5. For the filling, use a high-speed blender to blend the banana, peanut butter, raisins, oil, maple syrup, flour and salt, scraping down the sides occasionally, until very smooth. Spread over oat base and use
6. a spatula to smooth the surface. Place
7. in the fridge for 2 hours or until firm.
8. For the chocolate topping, place ingredients in a heatproof bowl over
9. a saucepan of simmering water (don’t let the bowl touch the water). Cook, stirring constantly, for 3 minutes or until mixture
10. is smooth and thickened. Pour over the filling. Smooth the surface. Place in the fridge for 6 hours or overnight to set.
11. Cut into 18 bars. Sprinkle with extra peanuts and salt, if using. Store in a lined airtight container in fridge for up to 1 week.