Add all the caramel filling ingredients to a glass measuring cup or bowl and heat in the microwave for 25 to 30 seconds.

Whisk the mixture for a minute, or until it thickens.

Pour the caramel mixture into a silicone- or parchment-paper-lined rectangular dish or loaf pan.

Place the pan in the freezer to set and solidify the caramel for an hour or two, or until firm.

In a separate bowl, combine the nougat ingredients, then place in the freezer for an hour, or until a firm dough texture forms.

Once the caramel is firm enough to form a ball, take ½-tbsp scoops of the mixture and roll them into balls.

Place each ball on a parchment-lined baking tray. Repeat and place the tray of caramel balls in the freezer for 30 minutes or more to harden.

Once the caramel balls have hardened, take 1 tablespoon of the nougat mixture and place it on a silicone baking mat or parchment-lined tray, and flatten into an oval disc.

Place a caramel ball at the center of the flattened nougat, cover and envelop the caramel with the nougat. Roll with your hands into a "log" shape and tuck in the ends.

Roll or press chopped peanuts into each log.

Place the logs on a lined tray or in a covered container, return to the freezer for an hour or until firm.

Serve or drizzle with optional melted chocolate. Store in a sealed container in the freezer.