Prepare an 9x9 inch square tin with non-stick baking paper.

In a saucepan, melt together your butter, milk chocolate and marshmallows. Stir throughout, it will take a little while, but don't let it stick. It will be smooth, thick and sticky once done.

Place your rice krispies in a large bowl and pour over your very sticky marshmallow mixture. Try to mix it in with a spatula so that your rice krispies are evenly covered. However, I always find I end up using my hands - it's very sticky but worth it!

Once the rice krispies are coated spoon them into a prepared 9x9 inch square tin (with non-stick baking paper in it). Press them in so they're nice and firm. I like to use a potato masher to push them down. Put in the fridge whilst you make your caramel.

Place all your caramel ingredients into a saucepan on a low/medium heat. Allow the butter to melt and the sugar to dissolve. Mix well to ensure it doesn't stick to the bottom and is combined.

Once the sugar has dissolved and the butter melted, turn the heat up so the mixture starts to bubble a little. Keep stirring continuously for about 5 minutes (although I often going to about 7/8 minutes), the mixture should have thickened and also developed into a darker golden colour. It's done!

Take your peanuts and sprinkle them all over your base. Then pour the caramel on top of your peanuts and krispie layer, spreading it so that it's even. Place in the fridge to set I tend to leave it for no less than 90 minutes.

In separate bowls melt your milk chocolate and your white chocolate. You can do this in the microwave, or in a bowl over a saucepan of boiling water on the hob. If you melt it in the microwave, make sure you mix it every 20 seconds or so to ensure the chocolate doesn't burn.

Pour your milk chocolate all over the top of the set caramel layer. Make sure it spreads evenly to the edges.

Spoon on blobs of your white chocolate and using a skewer or a knife, swirl the chocolate around to make some random patterns!

Chop up your Snickers bars into and decorate the top randomly with them. Then place back in the fridge to allow the chocolate to fully set. This often takes a couple of hours.

Once set, remove from the tin and cut into squares. Enjoy!