Caramel Peanut Fudge Slice

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 3cm above pan edges.

2 Process cookies in a food processor until coarsely crushed. Transfer to a large bowl. Stir in Rice Bubbles and peanuts.

3 Place chocolate, butter and condensed milk in a medium saucepan. Stir over a medium to low heat until mixture is smooth. Remove. Stand 10 minutes.

4 Stir chocolate mixture into biscuit mixture until combined. Spoon into prepared pan. Press evenly over base.

5 Spoon melted white chocolate into a snap-lock bag. Squeeze into one corner. Twist bag and snip the tip. Drizzle over slice. Refrigerate for 6 hours or overnight, or until firm.

6 Lift slice out of pan onto a chopping board. Cut into bars.