What you need
1¼ cups chocolate biscuit crumbs
1 teaspoon cinnamon
80g butter, melted
500g PHILADELPHIA Block Cream Cheese, softened
2/3 cup caster sugar
3 teaspoons gelatine dissolved in 1/4 cup boiling water
100g CADBURY Baking Dark Chocolate, melted and cooled slightly
½ cup whipped peanut butter
1 cup cream, softly whipped
Chocolate curls, for decorating
1. COMBINE the biscuit crumbs, cinnamon and butter then press into the base of a greased and lined 28cm x 18cm slice pan. Chill until firm.
2. BEAT the PHILLY and sugar with an electric mixer until smooth. Stir in the gelatine then divide into 2 bowls. Stir the chocolate into 1 and the peanut butter into the other. Fold half of the whipped cream into each bowl.
3. SPOON mixtures alternately over the prepared base. Use a knife to swirl the mixtures into a marble effect. Refrigerate for 3 hours or until set. Decorate with chocolate curls, cut and serve.
What could be nicer than creamy dark chocolate and whipped peanut butter?