These tasty treats should come with a warning. I did plan to take my new creation into work... until I ate about half the recipe on the night that I made them. The salted peanuts on top add much needed savoury hit to balance out all that sweet, rich caramel. I found the biscuit base was still quite crumbly, I think next time I would be tempted to add a little more melted butter (I have adjusted the recipe for this).
For the biscuit base:
100g butter, melted
250g peanut flavoured biscuits (or choc chip if you prefer)
For the caramel:
1 tin condensed milk
200g smooth peanut butter
4 tablespoons golden syrup
For the topping:
100g dark chocolate
200g milk chocolate
50g salted peanuts, bashed/chopped up a little
Line a rectangle baking tin with grease-proof paper.
Blitz the biscuits in a food processor (or bash with a rolling pin).
When blitzed, slowly add the melted butter, until the mixture starts to clump together.
Press the biscuit base into the prepared tin and place in the fridge, to set up a little.
Pre-heat the oven to 180 degrees C.
Place the butter, condensed milk, syrup and peanut butter in a pan over a medium heat.
Cook until the butter has melted and the mixture has started to thicken and darken.
Take the prepared base out of the fridge and pour the caramel on top of the biscuit mixture.
Place in the oven and bake for around 15 minutes, or until the caramel starts to blister slightly on top.
Leave to cool in the tin.
When cooled, melt the chocolate and spread it on top of the biscuit caramel.
Sprinkle over the nuts before the chocolate has set.
Leave in the fridge for a couple of hours to set.
Slice and enjoy!