Method:

1. Preheat oven to 160C fan-force
2. To make the base
3. Blitz oreos until fine then add butter and salt.
4. Pack into a 23cm tart tin lined.
5. To make the tart filling;
6. Melt butter in a medium pan
7. Add brown sugar
8. Once bubbling add condensed milk and cream then turn off the heat
9. Stir in the salt and peanut butter
10. Pour caramel into the oreo base and back for roughly 15 minutes at 160C
11. Leave to cool for 30 mins after removing from oven.
12. Microwave choc chips, cream, peanut butter and salt for 2 x 30 second burst to melt.
13. Stir to combine and then pour over cooled tart.
14. Top with peanuts and set into fridge for 90-120mins.

Our friends at Wine Selectors suggest pairing this dish with a Marsanne Rousanne Viognier.