Preheat oven to 180°C/160°C fan forced. Lightly grease a 30cm x 21cm rectangular pan; line base and sides with baking paper.
In a medium bowl, combine flour and NESTLE Baking Cocoa, brown sugar and peanuts. Add butter, mix well. Press mixture firmly into prepared pan. Bake for 15-20 minutes until lightly browned.
Meanwhile, in a medium saucepan, combine NESTLÉ Sweetened Condensed Milk, peanut butter, extra brown sugar, cream and extra butter; stir over medium–low heat until melted and smooth. Set aside to cool for 5 minutes. Whisk in egg and mix well. Pour over base. Bake for 15-20 minutes or until just set and golden. Allow to cool completely.
Combine Milk Melts and oil, stir until smooth; pour evenly over caramel slice with biscuit base. Refrigerate caramel slice with biscuit base until set. Finish the peanut butter recipe by cutting the slice into 24 pieces to serve.
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