In a medium saucepan over low heat, warm 60 g of heavy cream until it's just below boiling, bubbles forming around the edges.

Remove the saucepan from heat and immediately stir in 200 g of broken milk chocolate pieces. Mix until the chocolate is completely melted and smooth.

Crush 125 g of tea biscuits into fine crumbs using a food processor or rolling pin. In a large bowl, combine the biscuit crumbs with the cooled chocolate ganache, mixing until well combined.

In a separate bowl, mix 225 g of caramel with 100 g of chopped roasted unsalted peanuts until evenly coated.

Spread the peanut-caramel mixture evenly over the biscuit base in the tray. Refrigerate for at least 1 hour.

Once firm, remove the tray from the refrigerator. Slice into desired bar sizes using a sharp knife.

Melt any remaining chocolate, adding more cream if necessary. Dip each bar into the melted chocolate.