Use either a cake mixer, bowl and electric beater or bowl and hand whisk (I prefer the cake mixer option, but all options are doable)

Add the peanut butter, maple syrup, vanilla, and butter to the bowl beat for 1-2 mins until well combined

Line a 20cm square cake tin with baking paper

pour half of the peanut butter mix evenly into the base of the cake tin, pop into the freezer to chill for a few minutes

Add the cocoa powder to the remaining peanut butter mix and beat until well combined

pour the chocolate peanut butter mix on top of the chilled peanut butter fudge

Freeze for 1-2 hr before slicing and serving

Store in the freezer in an air tight container in the freezer for up to 90 days, although it doesn't usually last this long!