• Preheat oven to 160oC fan forced. Line 2 large baking trays with baking paper and set aside.
• For the Peanut Parfait, spread the peanuts over a tray and toast in the oven until golden brown, about 15-20 minutes.
• Place sugar and water in a small saucepan and place over low heat.
• Meanwhile, place eggs and yolk into the bowl of a stand mixer fitted with a whisk attachment. Whisk until pale and fluffy.
• Once syrup reaches 118oC, pour into the bowl of eggs, whisking continuously until incorporate. Whisk until mixture cools to room temp, about 5 minutes.
• Place peanuts into a small food processor and process until very finely chopped. Reserve 3 tablespoons for serving. Add remainder into egg mixture and mix well.
• In a separate mixing bowl, whip the cream to soft peaks, then fold gently through the peanut and egg mixture until combined.
• Pour mixture in a lined 18cm x 32cm shallow tray and place into the freezer to set.
• For the Toblerone Biscuit, melt chocolate in a bain-marie. Add the butter and whisk until incorporated.
• Add the sugar and egg and whisk until combined. Add flour and salt and mix until combined.
• Set aside to cool in the fridge for 10 minutes.
• Using a medium ice cream scoop, spoon 12 portions of mixture onto prepared trays, leaving a little space in between.
• Bake until the edge of biscuits is caramelised, about 12-14 minutes. Remove from the oven. While still hot, place a 9cm round cookie cutter over the cookies and quickly twirl around each cookie to make into perfect rounds. Allow to cool on a cooling rack.
• For the Salted Caramel, place sugar in a saucepan over medium-high heat. Cook, swirling pan occasionally, until a dark amber colour is achieved.
• In the meantime, warm the cream in a small saucepan. Once sugar is amber, add the hot cream and whisk until combined.
• Add butter and salt and mix. Set aside to cool.
• To assemble, flip 6 of the biscuits over so flat side is facing up. Using the same cookie cutter used to shape the cookies, cut 6 rounds of parfait. Using a 3cm round cutter, cut out centres from the parfaits. Place the rings of parfait onto inverted biscuits. Fill the centres with salted caramel. Cover each with a second biscuit, with the flat side on the parfait. Drizzle with a little salted caramel and a sprinkle of finely chopped peanuts before serving.

NOTE: Sandwiches can be made a few hours ahead of time and placed into an airtight container in the freezer. Reserve caramel and chopped nuts for drizzling when ready to serve.