• Line an 8 x 8 baking pan with parchment and spray it with oil.

For the Nougat Layer

• In a medium size bowl, add together peanut butter, maple syrup, vanilla extract and coconut oil (if using). Beat until combined well. Add in almond flour and powdered sugar and mix again.

  *Should look crumbly but not dry see the video for reference.
• Pour into prepared pan and press into an even flat layer.

For Peanut Layer

• Add ⅔ cup of peanuts on top, spreading them evenly across.

For Caramel Layer

• To a medium saucepan with high walls, add sugar, corn syrup, and water. Stir together to moisten the sugar. Attach a candy thermometer and put on the stove over medium heat. Cook for 6-10 minutes or until mixture reaches 320 degrees F.

  *Do not turn your temperature up or down to make this go faster, you need consistency for caramel.
• Add butter and coconut cream in four parts, stirring after each*. The mixture will decrease during this process. Allow the mixture to cook until it reaches 240 degrees F.

  *careful of bubbling mixture
• Once temperature reached, remove from heat and add vanilla and salt. Do not overmix. Add in remaining ⅓ cup of peanuts of stir again.
• Pour mixture over the peanut and nougat layers. Let sit at room temperature for 2 ½ to 3 ½ hours or until set.

  *Make it faster: After caramel cools once poured over nougat layers, place into freezer - It should set within an hour.

For the Chocolate Layer

• Line a baking sheet with wax (preferred) or parchment paper. Set aside.
• Remove set layers from 8x8 pan. Invert so caramel is at the bottom. Cut into 8-10 bars.
• Melt chocolate in microwave or over a double boiler. *Add an additional 1-2 teaspoon of oil to thin if needed.
• Dip a bar in chocolate mixture. Let excess drain off. Place on baking sheet. Repeat until all bars have been coated.
• Place tray In the freezer for 10 minutes to set the chocolate layer.
• Store in a container in fridge for best results. Let come to room temperature before eating.