1Melt together 28 caramels, 1/4 cup heavy cream and 2 tbs. butter over low heat and pour into pie crust. Set aside.
2Boil together 3/4 cup heavy cream and 6 tbs butter; remove from heat and stir in 6 oz. semi-sweet chocolate until melted; pour over caramel layer. Top with 1/2 cup peanuts (optional). Chill (I put it in the freezer for 1hr.). Keep refrigerated.
3Make sure to sit out for at least 30min. to facilitate cutting.