Crispy Toffee Cake

Cut the peanut butter into pieces and grease an English muffin tin measuring 11.5 x 28.5

Set aside

In a saucepan, place the carob powder and heat over medium heat to caramelize and melt

Add the condensed milk gradually, stirring well until it thickens and forms a crust on the bottom of the pan

Remove from heat, add the walnuts, and mix well

Spread a little of the walnut mixture over the peanut butter in the muffin tin and cover with the remaining peanut butter

Press down firmly

Unmold and top the cake with the melted dark chocolate