Line a baking sheet with nonstick parchment. Pour 1 tablespoon chocolate mixture onto parchment and spread into a circle approximately 2 ¾”. Repeat 11 more times, leaving a bit of space in between each. Place in the freezer 15 minutes.
Remove marshmallow-covered parchment from the baking dish. Use your cookie cutter to cut 12 rounds. Scraps are perfect for snacking :). Remove chocolate from the freezer, then place a piece of marshmallow onto each chocolate round.
Next, top each with 1 tablespoon Date Caramel, spreading to cover the marshmallow layer, then 1 generous tablespoon peanut mixture. Freeze 15 minutes.
Make sure chocolate is still melty. If needed, microwave for another 15-20 seconds or so, just until warmed up and runny.
Remove goodies from freezer, then top each with a generous amount of chocolate, so that all of the toppings are covered. Some will run around the sides, and that’s ok! Sprinkle with salt flakes, if using, then freeze a final time for 30 minutes before enjoying. Keep leftovers in the fridge up to 1 week or frozen 3 months.