• Preheat oven to 160.C - 325.F
  

Base

• Place the oreos into a food processor or blender and process until they resemble fine breadcrumbs. Add in the butter and salt and continue processing until the mixture resembles wet sand. Scrape down the sides if necessary.
  
• Oil and line the base of a 24cm round tart tin with parchment paper. Pour in the oreo crumb mix and press firmly, spreading the mixture across the base and up the sides of the tin. Place in the fridge whilst you make the salted caramel peanut butter.
  

Salted Caramel Peanut Butter

• Place the butter into a small to a medium-sized saucepan over medium heat and allow the butter to melt.
  
• Once melted, add in the brown sugar and continuously mix for 1 1/2 to 2 minutes or until it resembles lava. Turn off heat.
  
• Add in the sweetened condensed milk and mix until fully incorporated. Add in the peanut butter and sea salt flakes, mix well. Remove the tart tin from the fridge and pour the mixture onto the oreo base, spreading it out evenly.
  
• Place the whole tart tin onto a baking tray for easier transportation and bake in the preheated oven for 12 minutes or until golden and bubbly. Remove and place onto a wire rack or heat resistant surface allowing it to cool down for 15 minutes.
  

Chocolate Ganache

• Place chocolate and cream into a small saucepan over low heat. Continuously mix for 1 1/2 to 2 or until chocolate is melted, remove from heat.
  
• Pour the chocolate ganache only over the cooled salted caramel peanut butter, keeping it away from the oreo rim. Sprinkle over the chopped peanuts if using. Allow to rest for 10 minutes then place in the fridge for 2 hours up to 24 hours to set.
  
• Remove from the fridge 10 minutes before you are ready to eat, slice it into 12 portions, serve and dig in.