Firstly make your base. In a food processor, blitz your biscuits into a crumb-like texture. If you don't have a food processor you can bash them with a rolling pin as well! You do want quite a fine consistency for this though.

Pour your melted butter into your crushed biscuits and mix together in a bowl.

Spoon your mixture into a loose bottom fluted tart tin (mine was 23cm across) and then using the back of a spoon and also your hands, press the mixture into the tin - both into the base and up the sides. Try to get it as even and flat as you can.

Chill this in the fridge for around 30 minutes - 1 hour. Whilst this is happening you can sort out your caramel.

To make your caramel, add your sugar to a saucepan on a medium heat. Stir the sugar continuously and it will gradually become a more of a golden, amber coloured liquid.

Once completely melted, add in your butter and stir for a couple of minutes continuously until the butter has melted.

Whilst continuing to mix all the time on the heat, slowly pour in your double cream. Don't worry that it bubbles lots! Once all added, allow to boil for about a minute before removing from the heat.

If you want to add salt, do this now and then allow to cool.

Once cooled, add in your roasted peanuts and mix to combine. Your caramel should be a thick, pourable consistency. If it's too thick, just warm it up slightly. Pour the caramel onto your biscuit base and allow to chill briefly so that the caramel can set.

To make your topping, melt together your peanut butter and chocolate over a bain marie or in the microwave until completely melted. If in a microwave, melt it in 20-30 second bursts and them stir to stop the chocolate from burning.

Pour your melted chocolate over the caramel so it evenly covers it. I used my pallet knife to swirl the chocolate too.

Sprinkle on some chopped nuts and finish with slices of snickers bars, then allow the chocolate to set in the fridge for ideally no less than a couple of hours.

Slice up and enjoy!