Preheat the oven to 150°C / Gas Mark 4.
To make the biscuit base, start by covering a baking tray with nonstick baking paper. Then sprinkle over the peanuts and cook them in the oven for 5 minutes. Remove from the oven and place onto a clean tea towel and roll up, then using a rolling pin, coarsely crush the peanuts.
Using a food mixer quickly blend the biscuits until you have a ice crumble mixture. Don’t over blend them, you need rough crumbs.
Dissolve the butter and 3 tablespoons of sugar in a pan and mix together. Add the biscuit crumbs, 75g of the peanuts and the cocoa powder and mix well together until evenly blended.
Cover a 20cm square cake tin with cling film, and then using a spoon, spoon in the biscuit base mixture and ensure that its pushed down into the corners and evenly spread across the tin. Place in the fridge to cool for 30 minutes.
Meanwhile make the caramel filling, start by mixing the condensed milk, butter and brown sugar together in a saucepan and heat over a medium heat whilst stirring making sure it doesn’t stick to the bottom of the pan. Heat until the caramel thickens and comes away from the sides of the pan when stirred.
Pour this over the biscuit base and spread evenly and return to the fridge to cool for one hour.
Whilst the base and filling are cooling, make the topping. Melt the chocolate, icing sugar and butter together over a bain-marie. Spread out the mixture over the caramel centre, top with the remaining peanuts and then place back into the fridge for a further hour to cool.
When set, remove from the tray by drawing up the cling-film at the sides. Cut the cake into servings and then place on a serving plate and serve for dessert or an afternoon treat.
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