Peanut Butter Caramel Pie

Step 1: Grease and line only the base of a 23 cm / 9-inch loose-bottom tart tin or a pie dish. A springform pan of a similar size also works.

Step 2: Preheat the oven to 160°C / 325°F.

Step 3: Process the biscuits until they form fine crumbs.

Step 4: Add the butter and process until the mixture looks like wet sand, scraping the sides and base of the processor if needed.

Step 5: Pour the crumbs into the tin and spread them out. Press firmly into the base and sides, using something flat such as a cup to help. Transfer the tin to a baking tray for easier handling.

Step 6: Melt the butter in a large saucepan over medium heat. Add the sugar and stir until it melts. The butter may not incorporate fully. Stop once the sugar has melted; do not let the mixture bubble for a long time.

Step 7: Turn off the stove.

Step 8: Working quickly, pour in the condensed milk and cream while whisking. Once combined, add the peanut butter and salt, then stir until smooth.

Step 9: Pour the filling into the crust and bake for 12 minutes, or until the surface develops a wrinkled skin.

Step 10: Cool for 20 minutes.

Step 11: Put the cream and chocolate in a heatproof bowl. Microwave in two 30-second bursts, stirring between bursts, until smooth.

Step 12: Pour the chocolate mixture over the cooled caramel filling. Leave for 10 minutes to firm slightly, then sprinkle with the peanuts.

Step 13: Refrigerate for 2 hours to let the chocolate set.

Step 14: Remove from the refrigerator and bring to room temperature before slicing to serve.