Chop up the Whittaker's chocolate and melt them with butter in a double boiler until the mixture is thick and creamy. Set aside.
In a mixer, add the Mother Earth Crunchy Peanut Butter, peanuts, biscuits, butter, maple syrup, vanilla extract and a pinch of salt. Mix everything together until it's blended with little visible pieces.
Line a 26 cm x 20 cm pan with baking paper and pour the peanut butter mix, flattening it with the bottom of a spoon.
Pour the chocolate on top and spread evenly. Top with 2 tbsp of crushed peanuts and sea salt to decorate.
Chill in the fridge for an hour or until the chocolate sets. Then remove the block with the paper from the tin and cut into 4 cm bars. Sahtein!