Grease a non-stick baking tray and pour the salted peanuts into it - make sure they're all fairly close together.

Put the sugar and water into a saucepan and heat gently until bubbling and a light brown 'caramel' colour. Do not stir it! Pour the caramel over the peanuts evenly, then set aside to cool.

Mix together the butter and sugar until creamed, then add the peanut butter and stir in. We used a food mixer for this, but you can do it by hand.

Add the flour to the mixture and stir it in. Bring it together as a dough, then wrap in cling film and leave to chill in the fridge for 15 minutes.

Roll out the dough on a floured surface until about 0.5cm thick. Use a biscuit cutter to cut out 24 circles (or whatever shape you had...we might have cut out our extra dough into Mickey heads!). Place these onto a greased and lined baking tray, then chill in the fridge for a further 15 minutes. While they chill, preheat the oven to 170C/325F/Gas 4.

Bake the biscuits in the oven for 15 minutes, or until golden brown. Some of ours needed an extra 2 or 3 minutes, so keep an eye on them. Once baked, set aside and leave to cool on a wire rack.

Spread the caramel onto the back of each biscuit, sprinkle with a tiny pinch of sea salt flakes and chopped salted peanuts, then squidge together.

Finally, break up the crunchy caramel peanuts you made earlier into small pieces. Place a couple of pieces on to each biscuits, then drizzle melted chocolate over the top. (I recommend doing this over a sink or board, it's kind of messy!). And enjoy!