Salted caramel peanut bars

Makes 18 Cakes, Bread and Pastries

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Method

Grease the base and sides of the tin and line with baking paper. Put the butter in a small saucepan over a medium-low heat until melted. Put the Digestive biscuits in a food processor and add the sugar. Pulse until the biscuits are reduced to fine crumbs. (Alternatively, put the biscuits in a plastic bag, tie the top and crush them with a rolling pin. Tip into a bowl and add the sugar.)

Add the melted butter and the peanut butter to the crushed biscuits and blend with the food processor, or mix with an electric beater, until they come together. Scrape down the sides of the food processor or bowl and mix again for a few seconds. Tip the mixture into the prepared tin and smooth it out using the back of a spoon. Put in the fridge for 30 minutes to chill. Put the chocolate in a heatproof bowl and place over a pan of gently simmering water until melted, stirring regularly and making sure the base of the bowl doesn’t touch the water. Pour the melted chocolate over the biscuit base in the tin.

Use a teaspoon to spoon the caramel over the chocolate topping in blobs, then scatter with the salted peanuts. Using a knife, or the handle of a teaspoon, swirl the mixture well to create a ripple effect, then scatter with a pinch of sea salt flakes. Return the mixture to the fridge for 30 minutes to chill and set, then lift it out of the tin and cut into 18 bars to serve.