225g plain biscuit crumbs

100g melted butter

225g crunchy peanut butter

50g sultanas

Mix the ingredients together until blended. Press into a greased 25cm baking tin. Chill until firm then cut into squares.

The original recipe for this appears in Classic 1000 Cake & Bake Recipes by Wendy Hobson. It's supposed to have 25g of currents and 25g glacé cherries but we improvised a bit. We also used a slightly smaller baking tray, so we ended up with 16 squares overall (the original recipe is supposed to make 18). They taste absolutely delicious, a bit like a peanut fudge.