1 and 3/4 cups (220g) salted roasted peanuts, divided*
1 cup (125g) all-purpose flour
2 Tablespoons (25g) light brown sugar
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, cold and cubed
3 Tablespoons (45ml) ice water
2 cups caramel sauce
8 ounces (226g) milk or semi-sweet chocolate, coarsely chopped
2 Tablespoons (31g) creamy peanut butter
For the crust: Preheat the oven to 350°F (177°C). Using a food processor, pulse 3/4 cup peanuts, the flour, brown sugar, and salt together until it reaches the consistency of coarse meal. Add the cubes of cold butter and pulse.
Transfer mixture to a large bowl. Slowly stir in 3 Tablespoons of ice water. Using floured fingers press the dough evenly into your tart pan. want it extremely tight in the pan. Let the crust breathe by pressing a few times with a fork so no air bubbles form.
Bake for 18-20 minutes. Remove from the oven and allow to slightly cool as you prepare the filling.
For the filling: Mix the salted caramel and 1 cup of peanuts together. If the salted caramel was made ahead of time, slightly warm it so that it can easily be poured. Pour caramel nut filling into crust.
For the topping: Using a double boiler or microwave, melt the chocolate and peanut butter together until smooth. If using the microwave, stop and stir every 15 seconds until melted. Spread over caramel nut filling. Garnish with optional toppings, if desired.
Chill in the refrigerator, uncovered, for 2-3 hours or until ready.