Instructions

1. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang. Crush your Oreos (filling and all) until they resemble fine crumbs using a food processor or if you don’t have one, use a plastic zip lock bag and a rolling pin. Add butter and stir until all the cookie crumbs are nice and wet and then pour them into your prepared tin. Use the back of a spoon to gently push down the crumbs so they form one even layer. Pop into the fridge.
2. To make the caramel peanut filling, place butter, sugars, vanilla and milk in a medium saucepan. Place on a medium heat and bring to the boil, stirring constantly, then turn down low and simmer for 3-4 minutes or until mixture thickens slightly.
3. Add peanut butter and marshmallows and stir until completely smooth. Remove from heat. Stir through peanuts. Pour caramel filling over Oreo crust. Place in the fridge for at least 3 hours to set.
4. Before serving, melt chocolate in the microwave, stirring every 20 seconds. Pour over caramel and smooth to form one even layer. Let chocolate set before cutting and serving,