Add milk, butter and sugar into a saucepan and bring to a boil. Stir constantly (to prevent sticking or burning) and cook gently until it becomes a caramel color. This generally takes around 15 minutes.
Pour into a greased or wax paper or parchment paper lined 9 x 11 pan (wax is preferable but parchment works).
Warm chocolate bars in microwave in 20-30 second increments or in a glass or metal bowl placed over a pot of simmering water (be sure water does not touch bowl or boil dry).
Pour chocolate over toffee in stripes, then swirl the mixture with a toothpick to create patterns.
Top with crushed peanuts.
Cool completely in fridge.
Slice and serve or package up in small paper twists.