Salted Peanut Fudge Squares

Instructions

1. Preheat oven to 350F/180C
2. Cream the butter, peanut butter and sugar for the shocking till gentle and fluffy.
3. Sift the flour, cornflour and salt collectively and work into the combination to bear a delicate dough.
4. Press into a lined tin. I worn my 9″x9″ tin (23cm square).
   Cleave with a fork and bake for 15-20 minutes.
5. In the meantime, assign the sugar, syrup and butter for the topping in a little pan and warmth till the sugar has dissolved.
   Simmer for 5 minutes, then scurry within the nuts. Spread over cooked shocking.
6. Stride away to frigid within the tin and then gash into squares.