First, start frying the peanuts in the peanut oil in a non-stick skillet for maybe a minute, and then add the sugar. Keep stirring and frying between medium and medium high, until the sugar turns into slightly golden crystals about 1/8" diameter. During that process, you can see the sugar liquefying on the bottom of the pan, and then crystallizing as it's lifted back towards the top of the mix. Once it's to that stage, turn the heat to low and stir in the chocolate chips and peanut butter. Once it's all melted and mixed together, drop chunks of it onto wax paper on a cookie sheet, and then put the cookie sheet in the freezer for about an hour until it's fully cooled and hardened.
This is a quick and easy chocolate candy. It's crunchy from both the peanuts and the sugar crystals.
Because of the peanut butter, it doesn't get really firm unless you put it in the fridge or freezer. I cool it in the freezer just so that it'll be ready quicker, and then I put it into a container in the fridge, separating layers with wax paper.
I usually measure the chocolate, peanuts, and sugar, and do the peanut butter and peanut oil by eye.
You can drop them onto the wax paper in whatever shapes you like, I tend to prefer thin bars about 3 inches long.