In a medium saucepan, heat 1 cup of heavy cream over medium heat until it's just about to simmer; remove from heat once small bubbles form around the edges. Stir in 8 ounces of broken milk chocolate and mix until smooth.

Crush 10–12 tea biscuits into fine crumbs using a food processor or a rolling pin with a zip-top bag. In a bowl, combine the crumbs with the cooled chocolate ganache and mix until coated. Press this mixture into a lined rectangular tray.

In a mixing bowl, take 1 cup of chopped roasted unsalted peanuts and fold them into 1 cup of caramel until coated. Spread this filling evenly over the biscuit base.

Chill the tray in the refrigerator for at least 1 hour until the bars are solid and hold their shape.

Using a sharp knife dipped in warm water, cut the chilled bars into squares or rectangles. Wipe the knife clean for neat edges.

Melt the remaining chocolate until smooth, then dip each bar until fully coated. Allow excess chocolate to drip off before placing them on a wire rack.