Method
Step 1:
Line a slow cooker with 3 layers of baking paper, allowing the sides to overhang. Use an electric mixer to beat the butter, peanut butter and combined sugar in a bowl until pale and creamy. Add egg and vanilla. Beat to combine.
Step 2:
Add the flour and baking powder to the butter mixture. Stir with a wooden spoon until well combined. Stir in half the combined choc chips.
Step 3:
Press the mixture evenly over the base of the prepared slow cooker. Sprinkle over the remaining combined choc chips with the peanuts.
Step 4:
Cover and cook for 2 1/2-3 hours on low or until the edge of the cake is cooked through. Uncover and cook for a further 30 mins on low or until the cake is set. Turn the slow cooker off. Leave the cake in the slow cooker to cool slightly.
Step 5:
Use the paper to transfer the cookie cake to a serving board. Cut into slices. Serve warm with the ice cream and chocolate topping.
