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Measure the peanut butter, milk chocolate, cocoa butter, cocoa nibs, and salt into a bowl and set it over a pot of simmering water on medium-low heat to melt.
Fold in the feuilletine and press it into a sheet pan.
Heat the heavy cream with the vanilla bean and scald the cream.
Melt the sugar in a saucepan until it turns a deep shade of amber.
Add the butter to the caramel and let it melt.
Stream in the warm vanilla cream and stir until it is completely incorporated.
Pour the hot caramel through a strainer and over the white chocolate, then stir to emulsify.
Pour the caramel ganache over the crust, spread it in an even layer, and let it cool.
Chill the squares in the fridge overnight.
Serve chilled or at room temperature.