Grease and line the base only of a 23cm / 9" tart tin with a loose base, or pie dish. (Or a springform pan of a similar size).

Preheat oven to 160C / 325F (all oven types).

Blitz biscuits in food processor until they are fine crumbs.

Add butter and blitz until it looks like wet sand (scrape sides/base if needed).

Pour into tin, spread out then then press firmly into base and sides – use something flat like a cup to assist. Transfer to a baking tray for ease of handling.

Melt butter in a large saucepan over medium heat. Add sugar, and stir until sugar is melted. Butter may not incorporate fully. Don't let it bubble away for ages, just until sugar is melted.

Turn stove off.

Working quickly, pour in the condensed milk & cream, whisking as you go. Once incorporated, add peanut butter and salt, and stir until smooth.

Pour into crust and bake for 12 minutes or until the surface has a wrinkly “skin” on it.

Cool for 20 minutes.

Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.

Pour over cooled caramel filling. Leave for 10 minutes to firm up slightly then sprinkle with peanuts.

Refrigerate for 2 hours to allow chocolate to set.

Remove from fridge and bring to room temperature before slicing to serve.