Ingredients

• 50g/2oz caster sugar
• 1 tbsp water
• 2 tbsp salted peanut halves
• 250g/8oz unsalted butter
• 250g/8oz caster sugar
• 2 tbsp crunchy peanut butter
• 375g/12oz plain flour
• plus extra for dusting
• 300g/10½oz dulce de leche
• ½ tsp sea salt flakes
• 1 tbsp salted peanuts
• chopped
• 75g/3oz dark chocolate
• melted

Directions

• For the caramel peanuts
• lightly grease a non-stick baking tray and arrange the peanuts on the tray.
• Heat the sugar and water in a saucepan until the sugar melts and the mixture is boiling and golden-brown in colour (do not stir the caramel). Pour the caramel over the peanuts and set aside to harden. Once set
• roughly chop the caramel peanuts and set aside.
• Meanwhile
• for the biscuits
• preheat the oven to 170C/325F/Gas 4. Line two baking sheets with baking parchment.
• Cream the butter and sugar together in a bowl
• then beat in the peanut butter until well combined. Sift over the flour and stir until the mixture comes together as a dough. Cover the dough with cling film and chill in the fridge for 15 minutes.
• Roll the biscuit dough out onto a lightly floured surface and
• using a biscuit cutter
• cut out 24 biscuits. Place the biscuits onto the lined baking trays and chill for a further 15 minutes.
• Bake the biscuits in the oven for 12-15 minutes
• or until golden-brown. Remove the biscuits from the oven and set aside to cool for 5 minutes
• then transfer to wire rack to cool completely.
• Spread the dulce de leche on half the biscuits
• then sprinkle with sea salt and chopped peanuts. Sandwich together with a plain biscuit.
• Melt the chocolate in a bowl set over a saucepan of simmering water (do not let the base of the bowl touch the water). Drizzle the melted chocolate over the biscuits then sprinkle over the caramel peanuts.
• Set aside until the chocolate has set
• then serve.