Preheat the oven at 170°C, with extra heat on the top and bottom oven elements.
Start with the syrup: In a small saucepan, add the water and sugar, leave the syrup to boil for 5 min and add the chocolate bits. Stir constantly until you bring to a boil and then remove the saucepan from the fire. Leave the syrup to cool down until you need it.
Mince the peanuts in the blender. Cut the KANAKI Filo Pastry Gourmet with butter & eggs in half, spread the warm melted butter on top, and add 1/2 tbsp peanut butter, peanuts and a little sugar. Fold the sheet with a small stick into a roll, press the edges and place the small baklava rolls in a baking pan. Continue the procedure until the sheets in the package are used up and the baking pan is full. Pour the melted butter on the baklava and bake in the oven until golden brown. Take it out of the oven and pour the chocolate syrup on top. Wait for a while until the baklava absorbs the syrup and serve.