Make the chocolate peanut cluster base: Add chocolate chips to a bowl and microwave in 30 second increments, stirring in between each time, until chocolate is fully melted

Heat peanut butter for 20 seconds, then stir into melted chocolate. Add peanuts to chocolate mixture and stir until combined

In mini tart pans or muffin tins, grease the bottoms with coconut oil and pour mixture into the wells until bottom is covered. If you have extra chocolate peanut mixture left over, set aside to use later. Place the mini tart pans or muffin tins into the freezer for about 15 minutes

Once the base is frozen, add a layer of peanut butter then caramel in the middle, leaving about 1/4 inch around from the edge. Place back into the freezer for another 15 minutes or until until somewhat solid

Melt remaining 6 ounces of chocolate chips, heating in 30 second increments and stirring until completely melted. Pour chocolate over the top of the peanut butter / caramel layer until fully covered. If you have remaining chocolate peanut cluster base, add this to the top too. Sprinkle with sea salt flakes and place back in the freezer for another 15 minutes. Pop out of tins and enjoy! Store in an air tight container in the freezer