Preheat oven to 350 °F.
Crust: cream butter and sugar until smooth. Beat in vanilla and egg. In a separate bowl, combine flour, baking soda, spices and salt. Add to butter mixture to blend, then stir in oats.
Method: Simply press crust mixture into an 8-inch square fluted tart pan and bake for 20 minutes.
Filling: beat all ingredients until blended.
Spread filling into cooled tart crust.
For garnish: dip peanuts in white and dark chocolate.
Microwave chocolate for 1 minute and then stir. Repeat until melted. Add peanuts to chocolate and spoon individually onto a baking sheet lined with parchment and allow to cool in fridge for 10 minutes.