Make the Crust:

1. Preheat oven to 350F for Conventional oven or 325F for Convection/Fan.
2. Brown the Butter: In a small (2-qt) saucepan, over Medium-Low heat, swirling the pan regularly, melt the butter and let brown. This will take 6-7 minutes. First, it will spatter and foam, then you’ll see the color change from bright yellow to a yellow-ish tan, and finally, a golden brown. This is the time to remove it from the heat, or it will burn. So pour it into a bowl and let it cool. If there are brown bits in the bottom, be sure to include those, too. They add flavor!
3. While the butter cools a bit, grind the tea biscuits with the sugar and salt in a blender or food processor until powdery. Then add the vanilla, and pour in the butter. Mix again until just combined and butter is distributed.
4. Pour the crumbs into baking pan, and using the bottom of a measuring cup, press into the bottom, corners and sides of the pan.
5. Bake 10 minutes until set. Remove to cool. Increase oven heat to 375F (or 350 for convection).

Make the Filling:

1. Place the chopped chocolate in a small bowl. Heat the cream in a small saucepan to a heavy simmer (or low boil). Pour the cream over the chocolate. Wait 5 minutes, then stir until well combined and a ganache is fromed.
2. Pour the ganache into the crust, spread to the edges. 
3. Make the caramel-peanut filling: In a bowl, whisk together the corn syrup, sugar, melted butter, molasses, kosher salt and eggs until everything is incorporated. Stir in the peanuts and pour over the chocolate.
4. Place in 375F (350F for Convection) oven for 10 minutes. Then reduce heat to 325F (300F if Convection) for an additional 45-50 minutes, until filling is nearly set. It should jiggle in the middle slightly when done.
5. Let cool for at least 4 hours before serving. Serving suggestion: top with slightly sweetened whipped cream.