Candy Bar Dessert Cups

In a small bowl, combine chocolate sandwich cookie crumbs and melted butter. Mix to combine.
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
In a large mixing bowl, combine room temperature cream cheese, granulated sugar, and vanilla extract. Cream together on medium speed until combined and smooth.
Add in peanut butter and mix to combine.
Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
Fill a piping bag with the peanut butter mixture. Pipe the peanut butter mixture into the cups until about 3/4 full.
Combine chocolate chips and heavy cream in a microwave-safe bowl and heat in 30 second intervals mixing in between until smooth. Transfer to a squeeze bottle or piping bag.
Combine caramel bits and heavy cream in a microwave-safe bowl and heat in 30 second intervals, mixing in between until smooth. Transfer to a squeeze bottle or piping bag.
Drizzle the chocolate ganache and caramel sauce over the peanut butter cream and top with finely chopped salted peanuts.
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.