Peanut Butter & Caramel Fudge

Step 1: Line a 20cm square tin with non-stick baking paper.

Step 2: Place the butter, cream, peanut butter and vanilla in a medium saucepan over medium heat and cook, stirring, for 2 to 3 minutes or until smooth ad the mixture just begins to bubble.

Step 3: Place the sugar in a large bowl and add the peanut butter mixture and stir until well combined and then add the caramel and gently fold to create a swirled effect.

Step 4: Pour into the tin and smooth the top and refrigerate for 1 to 2 hours or until set.

Step 5: Remove the fudge from the tin and drizzle with the chocolate and refrigerate for 10 minutes or until set and then cut into squares to serve.

Step 6: TIP - keep the fudge refrigerated in an airtight container for up to a week.