Chocolate Peanut Caramel Flapjack

OK, so I have a bit of a baking head on.  I start a secondment next week (finally, as I've been trying to do two jobs for the last few weeks) and am nervous about 2 things: first, that I'll be rubbish in the new post - they have such high expectations about me and I feel a little fraudulent; and second, that my replacement is so good, they might not want me back in my old post when the 12 months is up!  Gulp!  So, I am seeking solace in baked goods with lots of chocolate.  First up, this obscene lump of solid sugar and fat.  I take some comfort that the oats will help reduce some of the cholesterol being ingested.  This is a layer of squidgy flapjack (100g butter, 30g granulated sugar, 70g soft muscovado sugar, 2 tablespoons golden syrup and 175g oat flakes, all melted together, flattened in a parchment-lined 20cm sq brownie pan and baked for 10 mins at 160C - no longer, or else it is too hard).  Allow this to cool, then mix half a tin of Carnation Caramel condensed milk - make sure it is the ready-caramelised one - with 100g of roasted peanuts - your choice whether salted or unsalted, but the salt goes really well with the caramel!  Also, it is up to you to decide what to do with the remining half tin.  It is calling to me from the kitchen.  "Hello? Psst!  Maggie, EAT me!" it is saying.  Spread this over the cooled flapjack, and set in the fridge for a few hours.  Then gently melt 75g each of dark and white chocolate together with a tablespoon of flavourless oil, stirring very gently.  Pour this over the cold caramel layer and return to the fridge.  Leave to set, and then cut with a big sharp knife dipped in boiling water, wiping the knife between each cut.  This is best done on a board, out of the tin.  Use the parchment paper to help lift out of the pan.  Try to keep chilled, so the caramel doesn't seep out too much.  The bulk (I use the word advisedly) of this is going into work on Monday, otherwise we'd scarf the lot. These taste good.  Very good.  Like a Marathon bar with oats in.  (I refuse to call them Snickers - stupid name)