CHOCOLATE CHECKOUT

Easter calls for everything chocolate and we've got six spectacular ways to satisfy your sweet (and savoury) tooth.

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PEANUT BUTTER MILLIONAIRE'S SHORTBREAD

Calling all peanut butter lovers! Add a batch of these to your list of must-bakes.

MAKES 16

FOR THE BASE

2 cups (560g) peanut butter
2 cups (200g) brown sugar
2 eggs

FOR THE CARAMEL

1 cup + 2 Tbsp (240g) condensed milk
3/4 cup (210g) smooth peanut butter 
1/2 cup (125ml) cream
1 Tbsp (15ml) brown sugar
1/2 tsp (3ml) salt flakes

FOR THE TOPPING

1/3 cup (80ml) cream
150g dark chocolate, chopped

1. Preheat oven to 170°C.

2. Line a 23cm loose-bottomed cake tin (or 20cm square tray) with baking paper.

3. Mix together the base ingredients and press into cake tin. Bake for 15-18 minutes until golden.

4. Combine the caramel ingredients in a pot over medium heat, stirring until it is smooth.

5. Simmer, while whisking, for 8-10 minutes until darkened. Pour caramel over baked base and set aside to firm up.

6. Heat the cream until it is steaming-hot but not boiling.

7. Add the chocolate to a bowl and pour the cream over it, stirring until smooth to make a ganache.

8. Pour ganache over caramel and chill in fridge for at least 20-30 minutes until set. Slice and serve.

DARK CHOCOLATE SOUFFLE WITH WHITE CHOCOLATE AND CARDAMOM SAUCE