2 cups caster sugar
1/2 cup milk
1 teaspoon vanilla extract
3/4 cup creamy peanut butter
400g milk chocolate, melted
250g rice bubbles
Line a 20cm by 20cm brownie tin with baking paper.
Place sugar and milk in a saucepan and boil for two and a half minutes.
Add vanilla extract and peanut butter and stir to combine.
In another bowl, add melted chocolate and rice bubbles and mix until combined.
Pour half the chocolate crackle mixture into the bottom of the prepared tin. Smooth out with spatula to create an even layer.
Add peanut butter fudge mixture and smooth out with spatula to create an even layer. Then top with remixing half of chocolate crackle mixture and even out once again.
Place in the fridge for four hours. Slice and serve.