Tin Roof Fudge Tart

1 9" pie shell 2 oz. dark chocolate candy bar 1 Tbsp. butter 20 caramels, unwrapped 1/3 cup whipping cream 1-1/2 cups Spanish peanuts 8 oz. dark chocolate candy bar 2 Tbsp. butter 1 cup whipping cream 2 tsp. vanilla Blind bake the pie shell at 425 degrees for 8-10 minutes or until light golden brown. Cool completely. Meanwhile, melt 2 oz. dark chocolate and 1 Tbsp. butter, stirring constantly until smooth. Spread over bottom and up sides of cooled baked pie crust. In heavy saucepan, melt 20 caramels with 1/3 cup whipping cream until smooth, stirring frequently. Stir in peanuts until coated and spoon into chocolate lined crust. In another heavy saucepan, melt 8 oz. dark chocolate and 2 Tbsp. butter, stirring frequently until smooth. Cool for 10 minutes. In small bowl, combine 1 cup whipping cream and the vanilla and beat until soft peaks form. Fold into cooled chocolate mixture and spread over the caramel peanut layer. Chill for 2 hours or until set.