Nutty Candy Squares
ready in 2 h. 45 min.
Melt the butter in a small saucepan. Stir in the brown sugar and the milk and cook at a rolling boil for around 2 minutes, stirring. Take off the heat and stir in the peanut butter and a few drops of vanilla.
Sieve the icing sugar into a bowl. Pour the peanut butter mixture over the sugar and mix until smooth. Put around 1/5 of the mixture to one side. Tip the rest into a flat, buttered tin (approx. 20x20 cm) and smooth flat. Cover and chill in the refrigerator for around 2 hours until set.
Melt the chocolate in a bowl over hot water. Add to the reserved fudge mixture and stir in well. Line a baking tray with grease-proof paper. Spoon the chocolate fudge into a piping bag with a plain nozzle and pipe small blobs onto the baking tray. Scatter over the peanuts, cover and put to chill.
Turn the fudge out of the tin and cut into cubes. Place one piece of chocolate fudge on each square (if necessary, warm the underside slightly and press down).