To make the base, blend the peanuts in your food processor until they form a light crumb.
Add in the salt and medjool dates and blend further until completely combined.
Line a 12 x 3½" or 8 x 8" with parchment paper and press the mixture evenly into the base of the dish using a spatula.
For the caramel, put the dates, rice milk, half cup of peanut butter, salt and vanilla extract in a high-speed blender and blitz until completely smooth. Transfer the caramel to a bowl and add the remaining half cup peanut butter, then stir well to combine. Using your spatula, spread the caramel on top of the base.
Spread the caramel on top of the base using your spatula.
Add the roasted peanuts on top of the caramel and press them down into the surface of the caramel using your spatula.
Place in the freezer for at least 2 hours (overnight if possible).
Remove the snickers slab from the baking tray and cut into 18 miniature bars or 12 large bars.
Place the bars back in the freezer whilst you prepare the chocolate coating.
Melt the chocolate and coconut oil over a double boiler.
Dip the bars into the chocolate and sit them on top of a cooling rack to set.
You can dip them a second time for a thicker layer of chocolate.
Store the bars in an airtight container in the fridge