Ingredients

Step by step

1. Grease and line a 30cm x 20cm baking tin with baking paper.
2. Put 250g chocolate and 75g peanut butter in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Pour into the lined tin and spread or tilt to cover the base evenly. Chill in the fridge for 30 minutes or freezer for 20 minutes, until set.
3. Meanwhile, for the nougat layer, melt the butter, sugar and evaporated milk in a medium saucepan over a medium heat, stirring until dissolved. Bring to the boil and heat for 5 minutes – keeping an eye on the pan as the mixture froths up.
4. Reduce the heat and stir through the peanut butter and marshmallows. Once smooth and combined, remove from the heat and fold through half of the chopped peanuts.
5. Quickly spread over the set chocolate base layer, taking care not to disturb the base layer too much with the warm nougat. Scatter over the remaining peanuts. Chill in the fridge for 1 hour or freeze for 20 minutes until hardened.
6. Melt the toffees and cream in a medium saucepan over a low heat for around 6-8 minutes, stirring frequently. Pour evenly over the set nougat and chill in the fridge for 20 minutes or freeze for 10 minutes.
7. Finally, melt the remaining milk chocolate and peanut butter in a heatproof bowl over a pan of barely simmering water, stirring occasionally until smooth. Set aside to cool for 15 minutes before pouring over the toffee layer and spreading out evenly with a palette knife. Chill for 15 minutes then re-spread the chocolate with a palette knife to give the bars their authentic look.
8. Leave to set firmly in the fridge overnight. Remove from the fridge, wait 1 hour and then slice into bars, using a hot knife. Put the bars back in the fridge to store. Remove 30 minutes before serving so they are oozy!