Instructions

1. Lightly grease an 8 inch springform cake tin with a little bit of butter on the bottom. Next chop your dark chocolate into small chunks and place into a bowl. Heat 3/4 cup of your cream in a small saucepan on a medium-low heat until it is warm (do not boil), then pour over your dark chocolate and leave it for about 2-3 minutes. Whisk your dark chocolate mixture until it is smooth. Then add your 1/2 cup of peanut butter and whisk until smooth.
2. Meanwhile start whipping the remaining 1 and 1/2 cups of cream until it resembles stiff peaks. Then fold your whipped cream into your chocolate peanut butter mixture very gently until fully incorporated.
3. To assemble, simply dunk each Oreo in your milk (for around 2 seconds) and then arrange in a single layer across the bottom of your cake tin. Don’t worry too much about any gaps. Then pile on half of your whipped chocolate peanut butter cream and spread it across the cookies in one even layer. Sprinkle over half of chopped Snickers.
4. Repeat with another layer of Oreos, dunking and then layering them on top of the cream. Then add the remaining cream and smooth it out to form an even layer. Cover and place in the fridge for at least 8 hours or even better, overnight.
5. Before serving, gently run a butter knife around the edge of your cake tin and remove the side of the tin. Sprinkle over the rest of your chopped Snickers and a few extra Oreos pieces. Melt two tablespoon of peanut butter in the microwave and drizzle over the top. Cut and serve.