Prep time: 15 mins + 4-5 hrs chilling
Cook time: 5 mins
1/2 x 250g pkt ginger nut biscuits
395g can sweetened condensed milk
3/4 cup crunchy peanut butter
50g unsalted butter, chopped, room temperature
500g dark chocolate, chopped
sea salt flakes, crushed roasted unsalted peanuts and cocoa, to decorate
1. Grease a 20cm square cake tin. Line with baking paper. Crush biscuits with rolling pin or in a food processor, leaving some texture.
2. Stir condensed milk, peanut butter and butter in a medium saucepan over low heat until smooth and just starting to bubble. Remove from heat, stir in biscuit crumbs, pour into tin and smooth top. Refrigerate 3 hours, or until firm.
3. Scoop out generous teaspoons of mixture and roll into balls.
4. Melt chocolate in heatproof bowl over pan of simmering water (or in microwave in short bursts). Dip balls into chocolate to coat. Sprinkle sea salt on one-third of truffles; roll one-third in peanuts; leave remaining plain. Chill on tray for 1 hour. Dust plain truffles with cocoa. Store refrigerated.
Source: Coles magazine