Rice cereal, chocolate, and peanut butter bars:
Melt the chocolate in a double boiler.
In a bowl, combine the peanut butter and melted chocolate, stirring until smooth.
Gently fold in the puffed rice cereal with a spatula to avoid crushing the cereal.

Pour the mixture into individual silicone molds or molds lined with plastic wrap.
Refrigerate for 1 hour to set.

Vanilla whipped cream:
Cut the vanilla pod lengthwise and scrape out the seeds with a knife, adding them to the cream.
Whip the cream, vanilla seeds, and vanilla sugar until stiff peaks form.

Caramelized peanuts:
Preheat the oven to 325 F (160 C).
Roast the peanuts in the oven for 10 minutes.
When the peanuts are roasted, turn off the oven and let them cool in the oven.
In a saucepan, cook the sugar and water over high heat for 3 minutes.
Combine the peanuts with the sugar mixture, remove from heat, and stir for a few minutes until the peanuts are well coated with caramel.
Spread the peanuts on a parchment-lined baking sheet.
Once the peanuts are dry, coarsely chop them in a food processor.

Assembly:
On top of the rice cereal, chocolate, and peanut butter bars, place a large dollop of vanilla whipped cream, then sprinkle with caramelized peanuts.