250g Arnott’s Choc Ripple biscuits
125g butter, melted
380g Nestle Caramel Top ‘n’ Fill
1/2 cup unsalted roasted peanuts, coarsely chopped
360g dark chocolate, finely chopped
2/3 cup thickened cream
Process the biscuits in a food processor until finely crushed. Add the butter and process until well combined.
Use the back of a metal spoon to spread and press the biscuit mixture evenly over the base of a 28cm (base measurement) fluted tart tin with removable base. Cover with plastic wrap and chill in the fridge for 30 minutes.
Combine the caramel and peanuts in a small bowl. Spread over the biscuit base.
Place the chocolate in a heatproof bowl. Bring the cream just to a simmer in a saucepan over medium heat. Pour the cream over the chocolate and stir until the chocolate melts and the mixture is smooth.
Spread the chocolate mixture over the top of the caramel. Place the tart on a baking tray and place in the fridge for 1 hour or until set.