Pat shortbread crust dough into a fluted tart pan. Chill 30 mins. Blind bake at 350 degrees for 30 mins until bottom of crust is lightly golden. Cool.
Spread a 3:1 mixture of caramel sauce to natural peanut butter in tart shell. (1 1/2 cup caramel, 1/2 cup peanut butter). Sprinkle evenly with roasted peanut halves.
Pour warm ganache (2 parts chocolate to 1 part cream) over the top. Allow ganache to set. Garnish with a drizzle of caramel sauce and sprinkle of sea salt.