Chocolate caramel peanut squares {Nigella and Women's Weekly}

I am feeling much more relaxed. An afternoon in the kitchen yesterday did wonders. I cranked up some 80's dance music on the Tivoli, made a list and worked my way down.
Caramel slice, Massaman curry and Speckled (fruit bread).
As we had a packet of peanuts I decided to roast some and inspired by Nigella add them to the caramel. So here's my caramel slice, I see I noted in Nigella's Forever Summer last time I made this, dangerously addictive.

For the base:
1/3 cup self-raising flour
1/3 cup plain flour
3/4 cup desiccated coconut
3/4 cup brown sugar
225g in salted butter, melted

Preheat oven to 180degC. Grease 20x30cm rectangular pan, line base and sides with baking paper extending over the long sides.

Combine sifted flours, coconut and sugar, add melted butter and mix. Press firmly into the base of pan. Bake for 20 minutes.

For caramel filling:
395g can of sweetened condensed milk
30g butter
3 tablespoons golden syrup
250g salted dry roasted peanuts

Combine condensed milk, butter and golden syrup in a saucepan and stir over a medium heat until caramel is light golden brown, about 10-15 minutes. (I may have pushed it a bit far, very firm caramel!)
You can either stir the peanuts into the caramel now, or as I did sprinkle them over after you've spread it onto the base. Bake 10 minutes, then cool.

For chocolate topping:
375g chocolate (i like a thick chocolate topping, original just has 185g)
3 teaspoons vegetable oil

Melt the chocolate with the oil in a microwave, stir until smooth. Pour over cold caramel. Refrigerate at least 3 hours then slice.

Happy Queen's birthday holiday to you.