To make the crust, follow the instructions to make my sugar cookie dough. Roll out sugar cookie dough 1/4 inch thick and place into a tart pan, pressing down into the corners. Use the rolling pin to roll over the edge and cut off any excess dough - this can be used to make sugar cookies.
Blind-bake the crust by covering with parchment or aluminum foil and then weigh down with pie weights and cook in 400 degree oven for 14 minutes.
Add peanuts to cooked shell and fill crust half way with caramel sauce. Bake for 12-15 minutes until you get a nice full bubbling caramel. Cool.
To make chocolate peanut butter fudge layer, combine melted chocolate, peanut butter, honey, and salt in large bowl. Fold in Feuilletine Flakes and stir until combined. Add mixture to top of tart and press down with back of spoon to even out.