Combine all ingredients in a food processor or high-powered blender and pulse until it reaches a dough-like consistency.
Line an 8x4 dish (loaf tin) with parchment paper and spread nougat layer into the base using a silicone spatula. Make sure it's even. Can place in fridge or freezer while you prepare the caramel layer.
Similar to my twix bar caramel layer, combine almond butter, coconut oil, vanilla, maple syrup and sea salt in a saucepan over the stove on low heat. Let simmer and whisk until mixture has completely liquified, about 2-3 minutes.
Remove from burner and let cool. Pour over the top of the base layer, then pack peanuts over the top, pressing down very gently with a silicone spatula so the peanuts sink into the caramel.
Transfer to freezer immediately to let harden completely for several hours (or overnight!).
Once hardened, remove from freezer and lift up on the sides of the parchment paper to transfer the block of layers to a cutting board. Using a sharp knife, slice in half, then in quarters, then again in 1/8th's.
Melt chocolate with coconut oil in a deep and wide microwave-safe bowl or over the stove until liquid.
Using two forks (and maybe a spoon to transfer chocolate onto sides), pick up one frozen snickers bar and lay it flat in chocolate bowl. It's up to your chocolate-loving preference here, but I recommend covering about 3 sides of each bar with chocolate. Gently wipe off excess chocolate and transfer to wire drying rack (over a sheet pan with parchment paper in between). Immediately sprinkle with chopped peanuts + flakey sea salt before the chocolate dries.
Repeat with all snickers bars, then place sheet pan back in the freezer to harden. Feel free to cut each bar into thirds for easier snacking!
*Can store in an air-tight container in fridge, or freezer for up to several months. Enjoy! :)