Preparation

1. Finely chop the peanuts and the pumpernickel.
2. Melt the chocolate in a water bath. Then fold in the peanuts and the pumpernickel. Spread the mass on baking paper in a thick layer and set aside to cool.
3. Melt the full-milk chocolate in a water bath.
4. Stir the cream cheese with the peanut butter and the chocolate and cool.
5. Melt the sugar in a high pan and carefully deglaze with the cream. The mass becomes very hot and can splash. Keep on stirring until the sugar has completely dissolved in the cream.
6. Chop the pumpernickel into small pieces and add to the caramel together with the peanuts. Allow to cool.
7. To serve, break the base into little pieces and place it in the glasses. Layer the cream cheese on it and garnish it with the caramel mass.