Mix flour, powdered sugar, and butter in a stand mixer with paddle attachment until crumbly. Add egg yolk and blend until smooth.

Roll dough to 0.2-inch/0.5 cm thickness, transfer to a rectangular pan, and bake until lightly browned, 22 minutes. Cool slightly.

Heat cream until hot, pour over chopped chocolate, add butter, and blend with an immersion blender until smooth. Pour ganache over baked crust and freeze for at least 1 hour.

Cook sugar in a saucepan until amber. Heat cream, then carefully pour over caramel while stirring. Add butter and mix until smooth. Pour over the ganache and spread evenly.

Sprinkle roasted peanuts over caramel. Freeze until set.

Melt chocolate in the microwave in short bursts. Cut bars into rectangles and dip in melted chocolate. Chill until firm. Serve.