500g soft brown sugar
250g crunchy peanut butter
1/2tsp vanilla extract
300g icing sugar
Grease 20cm x 20cm shallow cake tin and line with baking paper.Melt the butter in a large pan.Add the brown sugar and milk and stir over a low heat until the sugar dissolves-do not let it boil at this stage.Scrape down the sides of the pan if the mixture has splashed up.Boil for 2-3 mins without stirring.Remove from the heat.Stir in the peanut butter and vanilla.Put the icing sugar in a large bowl and pour on the hot mixture.Beat with a wooden spoon until smooth.Spoon into the tin and cool.Cut into squares.Store in the fridge for up to a week.
Chop 225g dark chocolate(50% cocoa solids) and put in a bowl.Heat 150ml doulble cream until just simmering.Immediately remove from heat and pour onto chocolate.Stir until the chocolate has melted and mixture is smooth.Stir in 2tbsp Drambuie,tia maria,cointreau or brandy and chill for 2 hours.Put 4tbsp cocoa on a plate.Using 2 teaspoons,shape the mixture into small balls and roll in cocoa.Put on another plate and chill.