Method

• 1.
  Pulse biscuits and peanuts in a food processor until finely chopped. Set aside.
• 2.
  Place toffees, cream, spirit and 1/2 tsp salt in a saucepan over medium heat and whisk until combined. Bring to the boil and cook, without stirring, for 3 minutes or until reduced slightly. Add white chocolate and stir until smooth. Transfer mixture to a heatproof bowl, add 1 cup (100g) biscuit mixture and stir to combine. Stand for 2 hours or until room temperature.
• 3.
  Line a baking tray with baking paper. With wet hands, take 1 tbs mixture and place on prepared tray. Repeat with remaining mixture. Chill for 30 minutes or until firm then, with wet hands, roll caramel pieces into balls. Return to tray and chill for 30 minutes or until firm.
• 4.
  Meanwhile, place dark chocolate and oil in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water) and stir until melted. Place remaining biscuit mixture on a tray. Using 2 forks, dip balls into melted chocolate, allowing excess to drip off, then transfer to biscuit mixture and roll to coat.

• 5.
  Transfer to a clean tray and chill for 30 minutes or until firm. Store chilled, in an airtight container, for up to 1 month.