Pulse graham crackers and pretzels in a food processor to a very fine crumb. You should end up with about 1 1/4 cups crumbs.

In a small saucepan over medium heat, melt butter. Continue to cook, stirring constantly, until butter foams and then begins to turn brown. Keep stirring until butter is a deep golden brown.

In a small bowl, stir crumbs with butter until well combined. Use the bottom of a drinking glass to press mixture firmly and evenly into bottom and sides of a 9-inch tart pan with a removable bottom.

Transfer pan to freezer while you prepare filling.

In a large bowl or bowl of a stand mixer fitted with paddle attachment, blend cream cheese, peanut butter and sweetened condensed milk until well combined.

In a separate medium bowl, beat heavy cream until soft peaks form. Gently fold whipped cream into peanut butter mixture until well combined.

Spread peanut butter mixture evenly on top of crust in tart pan. Transfer to fridge while you prepare ganache topping.

In a small saucepan, bring heavy cream to a boil. Remove from heat and pour over chocolate chips in a small bowl. Stir vigorously until smooth and glossy. Allow mixture to cool to room temperature.

Use a spatula to gently spread ganache over top of tart. Sprinkle Spanish peanuts around edges of tart, if desired. Chill in fridge for at least 2 hours or overnight.