Label Fraud.

A recipe that has a certain amount of nourishment in that high-protein peanuts are used, and also good quality chocolate. OK, the other ingredients might cause a nutritionist to blench but you can't have everything. Eat three a day and you wouldn't really need to eat anything else. One way of saving money I suppose. Seriously though, once the base has been cooked, the calories could be much reduced by topping only with the melted chocolate, but feel free to be as decadent as you wish.
Peanut Fudge Fingers: makes 12
4 oz (100g) golden syrup
4 oz (100g) butter
2 eggs, beaten
5 oz (150g) self-raising flour
4 oz (100g) salted peanuts
few drops vanilla or butterscotch extract/essence
topping:
5 oz (150g) soft brown sugar
3 tblsp golden syrup
6 tblsp condensed milk
3 tblsp peanut butter (pref crunchy)
6 oz (176g) dark chocolate, melted
To make the base, put the butter and syrup in a small pan and heat gently until melted. Remove from heat and cool slightly, then beat in the eggs. Stir in the flour, peanuts and chosen flavouring. Mix well together then pour into a 7" x 11" (18 x 28cm) greased baking tin, level the surface and bake at 180C, 350F, gas 4 for about 15 - 20 minutes until risen and firm to the touch. Leave in the tin to cool.
To make the fudge topping: put the butter, sugar, syrup and condensed milk into a pan, and heat gently until all melted. Bring to the simmeer and cook for 2 minutes, continually stirring or it may burn. Remove from heat and stir in the peanut butter. Pour this mixture over the base, leave to cool until set. Finally, melt the chocolate and pour this over the topping, levelling it with a knife. Place in a cool place until set, then using a heated knife, cut into fingers.