1. Grease and line a 20 x 30cm lamington pan with baking paper, allowing the long sides to overhang.

2. Sift the cocoa powder and icing sugar together in a large bowl. Add the rice bubbles and peanuts and toss to combine. Add the copha and stir to combine. Spoon into the prepared pan. Use the back of a spoon to press evenly. Place in the fridge for 1 hour or until firm.

3. Combine the caramel filling and peanut butter in a medium saucepan over medium heat. Cook, stirring constantly, for 5 minutes or until mixture boils and thickens. Remove from heat. Spread mixture evenly over the prepared base. Place in the fridge for 2 hours to set.

4. Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Pour over the caramel mixture and spread to coat. Place in the fridge for 1 hour or until set. Cut into squares to serve.

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