Set your oven to 350°F. While it heats, line a large baking sheet with parchment paper if you have it. By doing this, you can clean up more easily and avoid sticking.

In a medium bowl, combine the chocolate cake mix and the melted butter. Stir in the chopped peanuts until everything is coated and crumbly.

Spread the mixture evenly across your prepared baking sheet. Bake for about 11 minutes, just until the crumble is lightly crisp and fragrant. Keep an eye on it so it doesn’t overbake.

Remove the pan from the oven and use a spatula or fork to stir the mixture as it cools. This creates an even texture and prevents clumps from forming.

Make a base layer by pressing half of the crumble into a 9x13-inch pan once it has completely cooled.

Pour generous amounts of caramel sauce over the ice cream. With a spatula, evenly spread it over the crunchy bottom.

Spread the remaining chocolate-peanut crumble evenly over the top. Don’t worry about perfection, it’ll settle into the layers and add rich flavor.

On top, sprinkle the remaining chocolate-peanut crumble evenly.

Cover the dish with plastic wrap or foil and place it in the freezer for at least 3 to 4 hours, or until fully set.

When ready to serve, slice into squares and drizzle each piece with extra caramel if you saved some. The contrast of cold, creamy ice cream and buttery crunch is always a hit.