Wicked Chocolate Nut Bites - cooking recipe

Ingredients

4 sheets edible wafer/rice paper
13.5 oz dark chocolate chips
1/3 cup milk
1 1/2 tbsp butter
1/2 cup crunchy peanut butter
13.5 oz white marshmallows
1 1/4 cups salted peanuts

Preparation

Grease a deep 8 inch square cake pan and line base with rice paper, trimming to fit.
Combine chocolate chips, milk, butter, peanut butter and marshmallows in a large heatproof bowl. Set over a large saucepan of simmering water and stir until smooth. Remove from heat and stir in nuts. Transfer to prepared pan and cover with remaining sheet of rice paper, trimming to fit. Chill for 1 hour, or until firm.
Place a slightly smaller cake pan on top of nougat. Weigh down with 2-3 cans. Chill overnight until firm then cut into squares.