FOR THE BASE
Line a square 8×8 inch baking tin with baking paper.
Use a food processor to blitz the biscuits to crumbs (or place the biscuits in a plastic bag and carefully bash with a rolling pin until crumbs)
Add the melted butter and mix well. Press the mixture firmly into the base of your lined tin.
FOR THE PEANUT BUTTER CARAMEL
Combine the sugars, water and golden syrup in a large heavy based saucepan over low heat. Stir gently until the sugar dissolves then bring to a low simmer and cover with the lid for 2 minutes
Remove the lid and let it come to a low rolling boil, swirl the pan every so often for another 2-3 minutes. Add the butter and stir until it melts and combines completely. Add the cream and stir until fully combined.
Now bring the caramel to a low rolling boil and let it boil, stirring every so often for around 10 minutes until the bubbles get big, slow. Add the peanut butter and mix well to melt and combine.
Test the caramel by dropping a little into some ice cold water and it should firm up quite quickly to a chewy texture.
Turn off the heat and add the salt. Stir through well and pour over the top of the cookie base.
Allow to set for about 1 hour
FOR THE WHITE CHOCOLATE GANACHE
Finely chop the chocolate and set aside in a heat proof bowl.
In a small saucepan over low heat, warm the cream until you see bubbles start to appear around the edge.
Pour the cream over the chocolate then leave it for a couple of minutes before stirring to a smooth ganache.
Pour and spread it evenly over the top of the caramel then leave it to set for a further 2 hours before serving
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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