Line mould (mine was 28 x 30 cm)with baking paper.
Warm sweetened condensed caramel milk and butter in a pot and stir.
Add chopped chocolate and stir until its melted.
Stir in peanuts.
Pour in prepared mould and smoothen.
Let to cool down and place in fridge.
After about 3 hours cut in small equal pieces.
Store in closed tin in the fridge.
The Chocolate Peanut Fudge tastes best when it has room temperature.