In a medium saucepan, gently heat the heavy cream over medium heat until it’s steaming, about 5 minutes.

Remove the saucepan from heat and stir in the broken milk chocolate pieces until smooth, about 2–3 minutes.

In a large mixing bowl, crush the tea biscuits into fine crumbs, then pour the cooled ganache over and mix thoroughly.

Line a rectangular tray with parchment paper, press the biscuit mixture into the bottom evenly.

Chop the roasted peanuts and mix them with the caramel until well coated.

Spread the peanut-caramel mixture evenly over the biscuit base.

Cover the tray and refrigerate for at least 1 hour.

Remove from the fridge and cut into bars about 2 inches wide.

Melt any remaining chocolate and dip each bar into the chocolate, then place on a wire rack.