Place all ingredients for the base into a food processor & blend until it resembles a biscuity dough.

Press the dough evenly into a square 20x20cm tin. Which has been lined with baking paper.

Clean the processor, then place all the filling ingredients except for the peanuts and blend for a while until the mixture turns into a sticky caramel like consistency. Add the peanuts to the mixture and pulse a few times to just mix them in so that the chunks are kept.

Evenly press the caramel mixture onto the base & place back into the freezer for at least 4hrs to set.

Place all the chocolate layer ingredients into a bowl and whisk together until it forms a runny consistency

Pour on top of caramel layer.