Peanut butter dessert

Ingredients:

• 165g unsalted butter, plus extra for greasing the pan
• 1 cup crunchy peanut butter
• 2 cups powdered sugar
• 1.5 cups crushed graham crackers
• 1 cup Butterscotch toffee granules
• 340 g semi-sweet chocolate granules

Preparation:

1. Grease a 22x32 cm baking dish with butter.
2. In a medium saucepan, melt the butter over low heat. Stir in the peanut butter until smooth. Add the powdered sugar, then the crushed graham crackers and mix well until smooth. Spread the mixture in the bottom of the prepared pan.
3. Melt the toffee and chocolate in separate bowls in the microwave on high power in 30-second intervals, stirring between each one, for about 2.5 minutes total. Pour the melted chocolate over the cake and spread it evenly.
4. Spread the melted toffee evenly over the chocolate and run a butter knife or skewer through it to create a marbled effect. Refrigerate until the topping sets, about 20 minutes. Cut into squares and store at room temperature.