Peanut Butter squares

for the base:
50g dark muscovado sugar
200g icing sugar
50g unsalted butter
200g smooth peanut butter

for the topping:
100g milk chocolate
200g plain chocolate
1 tablespoon unsalted butter

Line a 23 cm square brownie tin with baking parchment.
Whizz all the ingredients for the base together in a food processor until smooth

Press the mixture evenly into the lined brownie tin.
To make the topping, melt the chocolates and butter together in a bowl over hot water, then spread on the base. Put the tin in the fridge to set. When the chocolate has hardened, cut into small squares.