Combine butter, brown sugar, and heavy cream.

Bring to a rolling bowl, stirring very frequently, for 10 minutes.

Turn off heat and add in the vanilla and salt.

Let cool slightly. Begin to prep the dip.

Beat the cream cheese on medium for 5 minutes.

Add in the caramel sauce.

Mix until very well combined.

Pour into serving bowl, top with chopped chocolate and peanuts.

Refrigerate for at least 2 hours before serving. Can make up to 3 days in advance. Keep covered and refrigerated until ready to serve.

Serve alongside desired dippers. We use apples, chocolate graham crackers, and pretzel rods.