395g can sweetened condensed milk
200g block milk chocolate, chopped
1½ cups Dark Choc Melts
2 x 125g packets Darrell Lea Peanut Brittle, coarsely chopped
Grease a 20cm square cake pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Combine condensed milk and both chocolates in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted and smooth. Remove.
Quickly stir in half the brittle. Pour into prepared pan. Spread evenly. Sprinkle over remaining brittle. Refrigerate, covered, until firm.
Using the baking paper, lift fudge out of pan onto a chopping board. Cut into squares.