1. Place all ingredients for the wafer crunch mix in a mixing bowl, mix until well combined. 
  2. Drain and rinse cashews and place in a high-power blender with remaining salted caramel peanut ingredients.
  3. Blend until smooth (this takes a few minutes). 
  4. Add the peanut caramel to the wafer crunch mixture, stir thoroughly. 
  5. Press into a greased and lined baking tin and place in the freezer for 2-3 hours.
  6. Once set, cut into rectangles and return to freezer.
  7. Meanwhile, melt chocolate using a double-boiler.
  8. Press peanuts into the bars and dip in chocolate.
  9. Return to freezer until chocolate has set (this happens quickly).

Serve and enjoy.