Place the pitted dates in a bowl. Cover with hot water and allow to sit for 5-10 minutes, then drain.
Melt the chocolate chips in 30 second intervals until creamy (or use a double broiler).
Line a mini muffin pan with 12-16 mini muffin liners.
Fill each with 1-2 teaspoons of melted chocolate.
Freeze until solid (about 5-10 minutes).
Make the caramel by blending all the ingredients in a food processor until creamy. If necessary, add small amounts of water to get the mixture to blend.
Top the chocolate in each cup with ~1 tbsp of the caramel.
Top each with a few peanuts.
Top with ~1 teaspoon of peanut butter then ~1 teaspoon of the melted chocolate. Swirl with a toothpick.
Press a pretzel on the top of each.
Sprinkle each with a few salt flakes.
Chill. Keep a batch in the freezer for a tasty treat whenever the craving hits!
