Blend pitted dates and half cup peanut butter to form a dough. It should stick together in a big ball. Line a loaf tin with two strips of greaseproof paper and flatten dough into the tin. Use the back of a big spoon dipped in a little water to help flatten it if it's sticky.
Gently melt chocolate over a bain marie (put the chocolate in a bowl over a pan of simmering water). Once melted, pour over your fudge bar. Allow to cool for a few minutes before adding the remaining 3 tbsp of peanut butter to the chocolate. Sprinkle over salted peanuts and allow to set for at least 30 minutes.
Slice into squares or bars and sprinkle with a little sea salt before serving, if desired. Keeps well for up to two weeks in the fridge.
Recipe by Bo's Kitchen at https://www.boskitchen.com/peanutbutterfudgebars/