- Line a 20cm square tin with cling film.

Peanut butter Base
- Pour the condensed milk, vanilla and butter in the mixing jar. Saute without measuring cup.
Settings: Timer: 15 Minutes / Speed: 3 / Temperature: 100°C

- Add the peanut butter to the mixing jar and chop.
Settings: Timer: 20 Seconds / Speed : 4

- Pour into the tin and set asides for 30 minutes in the fridge.

Chocolate Topping
- Place the dark chocolate in the mixing jar and grind.
Settings: Timer: 7 Seconds / Speed : 9

- Scrape down.

- Add the butter in the mixing jar and melt.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 37°C

- Pour the chocolate over the cooled peanut butter fudge and set-asides for 4 hours at room temperature or 2 hours in the fridge.

- Let cool in the room temperature at least 4 hours before cutting, or chill in the refrigerator 2 hours. Slice into 1 inch square servings and store in an airtight container in the refrigerator for up to a week.