For the base
50g muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter
For the topping
200g milk chocolate
100g plain chocolate
1 tablespoon unsalted butter
Stir all the ingredients for the base together. You can simply use a wooden spoon and bowl or throw it all into the magimix for a couple of high powered seconds.
Press the sandy mixture into the lined brownie or similar style tin and make the surface as even as possible.
To make the topping simply put the chocolate and butter in a glass bowl and microwave for only a minute or two to melt.
Spread on base and put the tin in the fridge to set.
When the chocolate has hardened cut into mini squares.