1. Preheat the oven to 350°F (180°C). Grease a 10 inches (25cm) tart tin lightly and set aside. Melt the butter for the crust and let cool down a bit.

2. Add the Oreos to a freezer bag and crush with a rolling pin until you get very fine crumbs. Add the sugar and melted butter and mix until well combined. Transfer the crumbs to the prepared tart tin and press to the bottom and sides to create a nice crust – it does not have to go all the way up the sides normally. Around 0.8 inches (2cm) should be fine. Bake the crust in the preheated oven for 8-10 minutes. If the sides slide down press them back in place with a spoon – this should be easy to fix. Take out of the oven and let cool down completely.

3. For the filling chop the soft caramels coarsely, then add them together with 2 tbsp. of the heavy cream to a microwave-safe bowl and melt in the microwave. You want a thick caramel sauce – if it seems too thick, add some more heavy cream and mix in. Add the salted peanuts and fold them in. Pour this mixture on top of the baked (and cooled) crust and gently spread it all over the bottom. Be very gentle and work slowly here or the crust can break on the bottom. You want one even layer. Let cool down completely.

4. Chop the chocolate coarsely. Add together with the peanut butter to a microwave-safe bowl and heat up until the chocolate has melted – mix to get a smooth peanut-chocolate sauce. Pour over the caramel nut filling and spread evenly. Let cool down for some time, then decorate with some chopped peanuts and flaky sea salt to your liking. Place in the fridge for at least 2-3 hours so the caramel and chocolate can set. Let come to room temperature again before slicing. Store leftovers in the fridge for up to 3 days.