Begin by greasing the base and sides of a 22cm square cake pan, then line it with baking paper.

In a large heatproof bowl, combine the chopped chocolate bars, butter, peanut butter, miso, and vanilla. Place the bowl over a saucepan of gently simmering water, ensuring the bowl doesn't touch the water. Stir occasionally for 6-8 minutes until everything is melted and well combined.

Once melted, gently fold in the rice bubbles until they are fully coated with the mixture.

Transfer the mixture into the prepared pan and press it down evenly using a spatula.

Sprinkle the top with 60g of chopped peanuts, then roll a small jar across the surface to smooth it out.

Chill the mixture for 30 minutes or until it is just firm. Be careful not to let it chill completely, as this can make the chocolate topping set too quickly, preventing a smooth finish.

For the topping, place the chopped dark chocolate and coconut oil in a heatproof bowl over a saucepan of gently simmering water. Stir occasionally until melted.

Pour the melted chocolate mixture over the chilled slice and use a small offset spatula to smooth the surface.

Tap the tray sharply on the bench to help settle the topping.

Finally, sprinkle cocoa nibs, 20g of chopped roasted peanuts, and ½ tsp of salt flakes on top.

Chill for another 30 minutes or until the topping is set. Once ready, cut into desired portions and serve.