Line a baking sheet with parchment.

Make caramel, omitting the salt. Add peanuts and stir. Pour out onto prepared pan and use a spoon to spread out the caramel to about 1/2-inch thick. Let cool completely.

Use a chef's knife to cut the peanut caramel into pieces about 1/2 inch wide and 1 1/2 inches long. Transfer to baking sheets lined with parchment or silicon baking mats.

Place chocolate in the top half of a double boiler over simmering water. Stir until melted.

Dip each peanut caramel in the chocolate and place back on the baking sheet. Place in refrigerator to cool.

Wrap in waxed paper to store.