Peanut butter squares: Ingredients base: 50g muscovado sugar 200g icing sugar 50g unsalted butter 200g smooth peanut butter topping: 200g milk chocolate 100g plain chocolate 1 tablespoon unsalted butter 1 x 23 cm or similar square tin Stir all the ingredients for the base together. You can simply use a wooden spoon and bowl but I am a woman of ease and threw it all into the magimix for a couple of high powered seconds. Press the sandy mixture into the lined brownie or simialr style tin and make the surface as even as possible. Its quite satisfying seeing the gentle finger indentations in the soft rich mixture. 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, put the kettle on, sit back and relax. Bliss. Also: For the perfect bolagnase sauce, add cream, white wine, carrot, celery and bacon, as well as the usual.