Preheat oven to 350 degrees F. Line an 8 x 8-inch pan with parchment paper. Add peanuts and sugar to the bowl of a food processor. Blitz until peanuts are ground. Add confectioner’s sugar, flour, salt, and melted butter. Pulse until a sand-like consistency.

Press dough in an even layer into your prepared baking pan. Bake for 20 minutes. Remove from oven and transfer pan to a wire rack to cool completely.

While the crust is cooling, make the peanut butter layer by melting butter and peanut butter in a saucepan over medium-low heat. When completely melted and smooth, sift in confectioner’s sugar into saucepan. Whisk until smooth. Mix in vanilla. Pour mixture in an even layer over cooled shortbread crust. Refrigerate until set, about 2 hours.

Once peanut butter is set, prepare the salted caramel. Add sweetened condensed milk, butter, honey, and brown sugar to a saucepan and bring to a boil over low heat. Once boiling, reduce heat to a simmer and continue cooking for 10 minutes, stirring frequently. The mixture will slowly turn into a caramel color and begin to pull away for the sides of the saucepan. After 10 minutes, the mixture will become a golden color. Remove from heat and stir in salt. Pour caramel over set peanut butter layer. Use an offset spatula to smooth into an even layer. Chill until caramel sets, about 2 hours.

To make the chocolate topping, melt chopped chocolate and oil in a double boiler until smooth. Remove from heat and spread over cooled caramel. Place back in the fridge for the chocolate to harden.

Cut into 30 bars, sprinkle with flaked sea salt, and serve!