Heat the oven to 170°C regular bake and line an oven tray with baking paper.

Line a slice tin roughly 27 x 17cm with baking paper and set aside.

Evenly spread out the rice bubbles onto the prepared oven tray and bake for 6 minutes or until they are light golden brown.

Take 1 and ½ blocks of the chocolate and cut it into small pieces.

Place it in a bowl with half of the salt and the sweetened condensed milk.

Microwave for 60 seconds then stir. If the chocolate hasn’t completely melted, continue to microwave it in 20 second increments.

Working quickly, pour the rice bubbles into the melted chocolate mixture and stir through.

Pour into the prepared tray.

If the fudge is sticky, rub a little oil onto a sheet of baking paper and press it, oil side down on top of the fudge.

Press down to smooth out and flatten the fudge evenly.

Break the remaining chocolate into individual pieces and place in a small bowl with 1 tablespoon of coconut oil.

Microwave for 60 seconds or until melted.

Stir to incorporate then place spoonfuls of the chocolate onto the fudge in patches.

In another small bowl, combine the peanut butter and remaining coconut oil.

Briefly microwave to melt the coconut oil.

Stir to combine then spoon in patches on top of the fudge.

Use the spoon to swirl the peanut butter and melted chocolate.

Refrigerate for 5 hours or until set.

Sprinkle over sea salt and slice into bite sized pieces.

Keep in an airtight container in the refrigerator.