Finely chop the cookies and mix them with the melted butter, milk, and peanut butter.
Press the mixture into the base of a springform nonstick pan lined with baking paper, also forming the sides.
Set aside 100 g of the total mixture, which you will need to cover the top.
In a bowl, combine the ingredients for the filling and pour everything into the pan.
Sprinkle over the remaining cookie mixture, along with the peeled peanuts.
Bake at 190 degrees for 60 minutes in a preheated static oven.
If the surface darkens too much, cover with a sheet of aluminum foil.
Let cool in the fridge, then cut and serve.
Springform nonstick pan
Baking paper
Store in the refrigerator for up to 3 days.
Suitable for those looking for a sugar-free dessert.
Italia, Lombardia
| Energy (kcal) | 322.91 |
| Carbohydrates (g) | 21.91 |
| of which Sugars (g) | 6.73 |
| Fat (g) | 22.47 |
| of which Saturates (g) | 10.45 |
| Protein (g) | 12.62 |
| Fiber (g) | 1.45 |
| Sale (g) | 0.48 |
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