For the base:
1 cup flour
1/2 cup cold butter cut into cubes
3 tbsps sugar
Mix and place in a 9″ square pan lined either with parchment or foil which has been sprayed with cooking spray. Bake at 350 degrees for 20 minutes.
Remove from oven and immediately pour over a generous 1/3 cup of chocolate bits. Wait a minute for them to soften and then spread over the entire top. Sprinkle with 2-1/2 cups of peanuts. Set aside.
In a heavy pot, place 1-1/3 cups of sugar and cook this over medium heat until the sugar dissolves and is no longer lumpy.
Add 1 cup cubed butter and blend till melted. Add 1/3 cup light corn syrup and then 1 cup whipping cream. Be careful as this might bubble up.
Mix well. Add a candy thermometer and cook this mixture until it reaches at least 234 degrees but no higher than 240 degrees. Immediately pour over the peanuts. Cool to room temperature and then place in the refrigerator until the caramel hardens.
Remove the caramel “block” from the pan and place on a cutting board. Cut into 16 bars. Melt 1/2 cup chocolate bits with a tsp of cannola oil. Place in a heavy duty freezer zip bag. Snip a corner and drizzle over bars. Leave to set.