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 the base and sides of a 12 x 3½" or 8 x 8" with parchment paper, creating a sling to make it easier to lift out the bars once set. Press the mixture evenly into the base of the dish using a spatula.
Add the dates, rice milk, half cup of peanut butter, salt, and vanilla extract to a high-speed blender and blitz until completely smooth. Transfer the caramel to a bowl and add the remaining half cup of peanut butter, then stir well to combine.
Using your spatula, spread the caramel on top of the base. 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 it 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 lined with parchment paper to set. You can dip them a second time for a thicker layer of chocolate.
Serving and Storage
Store in an airtight container in the fridge for one week or freeze for up to 2 months. Defrost at room temperature for an hour before serving.
If your nougat base is crumbly, add one tablespoon of water or non-dairy milk and process until you have a mixture that holds together when pressed between your fingers.
Roasting the peanuts takes the flavor of these bars to the next level. Place the nuts on a baking tray and roast at 180°C (356°F) for 15-25 minutes, depending on your oven and how toasted you want them to be.