Absolutely indulgent homemade candy bars that are a mix of Snickers and Twix! Tender buttery shortbread topped with salty-sweet rich caramel, roasted peanuts and coated in dark chocolate.
Preheat your oven to 350°F and line an 9x5-inch baking pan with parchment paper.
To make the base, cream together butter, brown sugar, vanilla and salt in a medium bowl with a rubber spatula or wooden spoon until smooth, creamy and paste-like. Add flour and baking powder and mix it through until combined. Turn dough out into prepared pan and press it down evenly to form a flat layer. Use a piece of parchment or waxed paper on top of the crust to help smooth it out or run the back of a spoon over the surface. Bake for 12-14 minutes, until lightly golden. Transfer to a wire rack to cool.
For the caramel, prepare it as directed here. Return the saucepan to medium heat and let the caramel bubble gently for 2 minutes while stirring constantly until slightly thickened. Stir in salt and then pour into a jar to cool for 10 minutes.
Once the caramel has cooled a while, measure out ½ cup and stir in chopped peanuts. Pour it over the shortbread base in an even layer, then place in the fridge to set until caramel is firm.
Slice the chilled slab into 10 small bars using a hot dry knife. I fill a glass with boiling water, dip the knife in the hot water and wipe it dry between each slice. Place the bars onto a try and then in the freezer for 5 minutes while you melt the chocolate.
For the chocolate coating, combine chopped chocolate with coconut oil in a medium heatproof bowl and microwave on high power with 30 second bursts until completely melted and smooth. Dip each chilled bar in the melted chocolate, then place back onto the tray to set. Sprinkle with sea salt flakes just before the chocolate hardens completely. Serve chilled or at room temperature.