Soft toffee with peanut butter

Ingredients:

• 220g unsalted butter, plus extra for greasing the pan
• 1 cup creamy peanut butter
• 1 tsp vanilla extract
• 450 g of powdered sugar

Preparation:

1. Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave on high for 2 minutes. Stir and microwave on high for another 2 minutes. Be careful when removing the mixture from the microwave; it will be very hot.
2. Add vanilla extract and powdered sugar and stir with a wooden spoon until smooth. The mixture will be difficult to stir and will lose its shine. Pour into a greased and parchment-lined 20 x 20 cm pan. Fold the excess parchment paper over the surface of the fudge and refrigerate until completely set, about 2 hours.
3. Cut into 2.5cm pieces and store in an airtight container at room temperature for up to a week.