Prepare the pan & preheat

Grease and line the base (only) of a 23 cm / 9‑inch tart tin with loose base, or use a similar size springform or pie dish. Preheat your oven to 160 °C / 325 °F (for all oven types).

2. Make the crust

Blitz the Oreo cookies in a food processor until they become fine crumbs.

Add the melted butter and a pinch of salt, and pulse until the mixture resembles wet sand (scrape down the sides as needed).

Transfer to the lined tin and press firmly across the base and slightly up the sides (use a flat-bottomed cup or measuring tool to press evenly).

Place the tin on a baking tray for easier handling when putting into or removing from the oven.

3. Prepare the peanut butter caramel filling

Melt the butter in a large saucepan set over medium heat. Add the brown sugar, stirring gently until the sugar begins to melt. (It may not fully integrate into the butter—this is okay.)

Turn off the stove. Quickly pour in the condensed milk and cream while whisking continuously to combine.

Once smooth, stir in the peanut butter and salt until fully incorporated and silky.

Pour the filling into the crust. Bake for 12 minutes, or until the surface of the filling develops a light “wrinkled skin.”

Remove from the oven and let it rest for 20 minutes, allowing the filling to settle.

4. Add the chocolate topping & peanuts

In a heatproof bowl, combine the cream and chocolate chips. Microwave in two 30‑second bursts (stirring between) until smooth and glossy.

Pour the melted chocolate over the cooled caramel filling. Allow it to sit about 10 minutes to firm up slightly.

Sprinkle the rough peanuts on top.

Refrigerate the assembled pie for at least 2 hours to fully set the chocolate and caramel.

Before serving, allow the pie to come to room temperature so the caramel softens slightly for easier slicing.