Place a sheet of parchment paper in your slow cooker to avoid rust rings. Position the cans on the parchment paper and fill the slow cooker with water until the cans are covered by about two inches of water.

Set the slow cooker to the low heat setting and cook for eight hours.

After the cooking time, turn off the slow cooker and let the cans sit inside for four hours.

Once the cans are cool enough to handle without burning yourself, open the cans.  Proceed with caution as the contents are pressurized. Opening the cans before cooling could cause the caramel to splatter.

Transfer the caramel into a bowl and stir or whisk until smooth.

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter, ensuring a thorough blend. Press the resulting mixture firmly into the base and sides of an 8- or 9-inch pie plate. Place the pie plate in a preheated 375-degree F oven and bake for 7 minutes. Allow the crust to cool before adding the filling.

Spread the caramel into a graham cracker crust. Cover and refrigerate for a minimum of 4 hours.

Prior to serving, add a layer of whipped topping and garnish with chocolate curls and chopped peanuts.