Step 1: Prepare the Pan

Lightly grease a 23cm (9-inch) square cake pan with spray oil. Line the pan with non-stick baking paper, leaving two sides longer to act as handles. Set aside.

Step 2: Melt the Chocolate Base

In a microwave-safe bowl or jug, combine 375g of dark chocolate and a 400g can of sweetened condensed milk. Do not stir. Microwave on high for 1 minute.

Step 3: Stir and Spread the Chocolate Layer

Remove the bowl from the microwave and, working quickly, stir the mixture with a metal spoon until it's smooth and thick. Immediately pour the chocolate mixture into the prepared pan and spread it out evenly to the corners. Place the pan in the fridge for a few minutes while you prepare the next layer.

Step 4: Prepare the Peanut Butter Layer

Place 1 cup of peanut butter into a microwave-safe dish. Microwave for 30 seconds until it is melted, runny, and smooth. Stir well.

Step 5: Add the Peanut Butter Layer and Chill

Remove the pan from the fridge. Pour the melted peanut butter over the surface of the chocolate fudge. Spread it out evenly to cover the entire surface. Return the pan to the fridge and chill for at least 4 hours, or until the fudge has completely set.

Step 6: Slice and Serve

Once set, use the paper handles to lift the fudge out of the pan. Peel the paper away from the sides. Using a sharp knife, cut the fudge into 1-inch (or 2cm) squares to serve.

• Grease the tin before lining with paper to help the paper stick in place.

• Use the overhanging paper as handles to easily lift the fudge out of the tin.

• Work quickly when stirring the chocolate and when spreading the layers, as the fudge sets fast.

• You can use Milk Chocolate or White Chocolate instead of Dark Chocolate.

• Crunchy peanut butter can be used instead of smooth for a different texture.