In a hot pan, cook sugar to amber caramel. Toss in peanut and cool on silicon mat. Break into pieces (save some for garnishing if desired). In a running food processor, turn caramelized peanut to paste.
*Use purchased peanut butter, or make your own. Lightly toast peanuts. In a food processor, add peanuts and salt and turn to paste.
In a food processor mix caramelized peanuts (Peanut toffee/Gianduja) with melted chocolates. Add butter, vanilla, and corn starch and mix until mixture reaches 113ºF/45ºC. Add peanut butter and smooth out. Fill up jars and top with crushed caramelized peanuts. Store weeks in the refrigerator. Enjoy!