Make the Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Stir until evenly moistened. Press firmly into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Refrigerate for 30 minutes to set.

Prepare the Peanut Butter Layer: In a large bowl, or stand mixer, beat together peanut butter and cream cheese until smooth and creamy. Add honey, vanilla bean paste, and salt and beat together until combined. Then beat in 2–3 tablespoons of heavy cream, one at a time, until the mixture is light and spreadable. Spread evenly over the chilled crust. Refrigerate while you prepare the caramel layer.

Add the Caramel and Peanuts- Gently warm your caramel sauce until pourable, but not hot. Stir in the peanuts, then pour over the peanut butter layer, spreading it out evenly.
Chill for 15–20 minutes before adding the ganache.

Make the Ganache: Place chopped dark chocolate (and corn syrup if using) in a heatproof bowl. Warm heavy cream until just steaming (do not boil), then pour over the chocolate. Let sit for 2 minutes, then whisk until smooth and glossy. Pour ganache over the tart and spread evenly.

Chill and Finish: Return to the fridge and then sprinkle the top with flaky sea salt about 20 minutes later. Return to fridge and refrigerate for at least 4 hours, or overnight, until fully set.
Slice and enjoy chilled.