Preheat oven to 325 degrees F.

Line a half sheet jelly roll pan with foil or parchment paper and spray with cooking spray. Line the pan with a layer of graham crackers (it’s okay if the crackers are cracked or broken).

In a medium saucepan, bring butter and brown sugar to a boil. Simmer for 3 minutes. Remove from heat and add peanut butter, vanilla, and salt. Stir until peanut butter is melted.

Carefully pour the peanut butter mixture over the graham crackers. Bake for 5 minutes until the peanut butter caramel is bubbling.

If you are using chocolate bars, break the bars into smaller pieces. When the pan comes out of the oven, spread the chocolate pieces over the caramel. When the chocolate has melted slightly, spread evenly over the caramel until completely coated.

Sprinkle with the chopped peanuts, gently pressing down to stick. Lightly sprinkle with sea salt, if desired.

Let pan cool at room temperature then drizzle with melted white chocolate (optional). Place in the refrigerator to set.

Once the candy is set, break into small pieces and keep in an air tight container (in warmer, tropical areas you may need to store the container in the refrigerator).