Line a slice tin (approximately 20cm x 26cm) with baking paper
Place cookies in a food processor and process to form crumbs. Combine in a bowl with the melted butter and mix until well combined. Press evenly into the prepared tin. Refrigerate while you make the filling.
Combine all filling ingredients in a heavy-bottomed saucepan on medium-low. Once melted, cook for 10-12 minutes, stirring constantly, until caramel is thick and golden brown. Pour onto the prepared base and refrigerate for 15 minutes.
Place chocolate in a microwave-safe bowl and heat on medium-low in bursts of 30 seconds, stirring in between, until melted and smooth. Sitr in vegetable oil. Spread on top of the caramel. Sprinkle with peanuts.
Refrigerate for at least 2 hours to set, before cutting in squares or rectangles and serving
If you don't have a food processor, place the biscuits in a clean, sealed plastic bag and carefully bash with a rolling pin
Make sure you don't undercook the caramel, otherwise it won't set properly
This slice keeps well for at least a week, refrigerated in an airtight container
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