Break the biscuits into small pieces (about 1-inch chunks) and set them aside in a large mixing bowl. They don’t need to be uniform, as the variety in size adds texture to the cake.
Make the Peanut Butter Mixture:
In a saucepan over low heat, combine the peanut butter, melted butter, and powdered sugar. Stir constantly until the mixture becomes smooth and creamy. If the mixture seems too thick, you can add a tablespoon of milk to loosen it up.
Combine the Biscuits and Peanut Butter:
Pour the peanut butter mixture over the broken biscuits and stir gently to coat each piece. If using roasted peanuts, add them to the mixture for extra texture and flavor. Once everything is well combined, transfer the mixture into a lined 8-inch square baking dish or a similar-sized pan. Press it down gently to form an even layer.
Prepare the Chocolate Topping:
In a separate bowl, melt the chocolate chips and coconut oil together. You can do this by microwaving them in 20-second intervals, stirring between each, or using a double boiler. Stir until the chocolate is completely smooth and glossy.
Assemble the Cake:
Pour the melted chocolate over the biscuit and peanut butter base, spreading it evenly with a spatula to cover the entire surface.
Chill the Cake:
Refrigerate the cake for at least 2-3 hours, or until the chocolate is fully set and the cake is firm. If you’re in a hurry, you can freeze it for about 30 minutes for faster results.
Serve:
Once the cake has set, remove it from the fridge and slice it into squares or bars. Serve chilled and enjoy!
Serving and Storage Tips:
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