Method

1. Base: preheat the oven to 180C.  Blend 180g margarine, 110g castor sugar, both flours & vanilla essence in a food processor until the mixture resembles fine breadcrumbs
2. Add the egg yolks & mix to a smooth dough, adding a little water if necessary
3. Line a 23cm x 30cm tin with baking paper & press dough evenly into the bottom.  Bake for 30 minutes. Remove from oven & cool
4. Spread the peanut butter evenly over the base
5. Toffee: put 200g castor sugar, 150g margarine, salt & 125ml fresh cream into a pot & bring to the boil.  Reduce the heat & simmer until the toffee is golden brown & thick. Remove from the stove & pour on top of the peanut butter layer. 
6. Leave to cool completely
7. Ganache: gently heat chocolate canola oil & 125ml fresh cream in a pot, stirring until smooth and combined
8. Pour ganache over the cooled toffee & leave to cool completely
9. Once the chocolate has set, cut into slices & they are ready to serv