Step 1

Line a 28cm x 18cm slice tin with baking paper.

Step 2

Put 1 cup of the chocolate melts plus 3 tablespoons of the peanut butter into a heatproof bowl. Microwave for one minute, stir and heat again for another 20 seconds or until it's all smooth and melted.

Step 3

Pour the melted chocolate mixture into the base of the pan and put it in the freezer for about five minutes, or until it's set.

Step 4

In a clean bowl, place the marshmallows and microwave them for one minute (or until melted.) Stir in 1/4 cup of peanut butter and add the icing sugar.

Step 5

Stir the marshmallow mixture with a wooden spoon until it all combines to form a sticky dough. Press the dough onto the top of the first chocolate layer.

Step 6

Sprinkle that layer with peanuts and press them in with your fingers.

Step 7

Put the caramels and cream into a saucepan and melt over a medium heat until it is all smooth and combined. Pour the caramel layer on top of the sticky marshmallow dough layer.

Step 8

Put it in the freezer for about five minutes, or until set.

Step 9

In a heatproof bowl, melt the remaining 1 cup plus 3 tablespoons of peanut butter in the microwave. Pour the melted chocolate over the top of the set caramel layer.

Step 10

Refrigerate it for 10 - 15 minutes, or until set. Cut it into bars and eat it. (Not all at once, just have once piece every afternoon at 3pm.)