1-Heat 60 ml of heavy cream until: Heat 60 ml of heavy cream until just below boiling point. Add 200 g of milk chocolate (broken into pieces), let sit for 1 minute, and stir until smooth and creamy. Allow the ganache to cool completely.
2-Crush the tea biscuits into small pieces: Crush the tea biscuits into small pieces and place them in a large bowl. Add the cooled chocolate ganache and mix until combined.
3-Line a tray with parchment paper: Line a tray with parchment paper. Spread the cookie mixture evenly across the tray and press it down firmly. Use cling film to smooth and level the surface. Set aside.
4-Roughly chop the peanuts in a food: Roughly chop the peanuts in a food processor (not too fine).
5-Place the chopped peanuts in a bowl: Place the chopped peanuts in a bowl and mix with the caramel until combined.
6-Spread the peanut-caramel mixture over the cookie: Spread the peanut-caramel mixture over the cookie base. Cover and refrigerate until set.
7-Once the peanut-cookie mixture is firm enough,: Once the peanut-cookie mixture is firm enough, cut it into equal-sized bars. This recipe yields approximately 18 bars.
8-Melt the chocolate using a double boiler: Melt the chocolate using a double boiler: Fill a saucepan with 2 cm of water and bring it to a boil. Place a heatproof bowl with the chocolate pieces over the saucepan (ensuring the bowl does not touch the water). Stir the chocolate as it melts until smooth.
9-Dip each peanut-caramel bar into the melted: Dip each peanut-caramel bar into the melted chocolate, ensuring it is fully coated.
10-Place the bars on a wire rack: Place the bars on a wire rack or a baking tray lined with parchment paper. Allow the chocolate to harden. For a decorative touch, you can drizzle additional chocolate lines over the bars.