Method

1. Preheat oven to 180°C/160°C fan-forced. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.

2. Combine flour, coconut, sugar and butter in a bowl. Press over base of prepared pan. Bake for 15 to 20 minutes or until golden and just firm to touch. Cool.

3. Make ganache: Place chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until smooth and combined. Stir in peanut butter and peanuts nuts. Set aside to cool for 5 minutes. Pour over base. Cover. Refrigerate for 4 hours or until firm.

4. Cut into triangles. Drizzle with chocolate. Set aside for 15 minutes to set. Serve.