First arrange peanuts for the crunch layer on a tray layered with parchment paper and roast them at 180 °C for 10-12 min. You want deeply roasted peanuts. After roasting leave them to cool for a little bit then rub their skin off with your fingers.
While peanuts are roasting start preparing the nougat layer. Crush cashews in a blender. Work in smaller batches (3x50g) so that they don't transform into cashew butter. Transfer them into a larger bowl.
Add to the bowl vanilla powder and salt and mix together.
Then add also peanut butter, vegan Dulce de Leche and vegan butter to the mixture. Mix well together.
Spread the nougat layer equally on the bottom of baking dish.
Put it in the freezer while you work on caramel.
Add all ingredients for the caramel to a pot and gently melt them over low heat.
Take the baking dish out of the freezer and pour the caramel over it, spreading it with the back of a spoon.
Sprinkle roasted peanuts on top and press them gently into the caramel with the back of a spoon.
Return the baking dish in the freezer for at least 1 hour.
Melt chocolate over double boiler.
Take baking dish out of the freezer and cut 12 bars.
Coat every bar with melted chocolate. If the bars that are waiting to be dipped get too soft, return them to the freezer for a couple of minutes to harden again.
After all bars are coated with chocolate, place them on a plate lined with parchment paper and put them in the refrigerator for the chocolate to harden.
After chocolate is hardened trim the edges of the bars with a knife where there's excessive chocolate.
Take bars out of the refrigerator about 20-30 min before serving them so they become softer and more enjoyable to eat.
*For instructions on how to make Dulce de Leche go to Pies and Tacos but use condensed coconut milk (I used the one from Nature's Charm) instead of regular condensed milk. What you basically do is heat a large pot filled with water on the stove, put a sealed can of condensed coconut milk inside (first make sure that it's not damaged and take off the label on it if it's possible), so that the water is a few cm above the can. Bring it to boil, then lower the heat and cook for 4 hours, checking often if the water is still above the can a few cm (I fill a pot additionally with water every hour). After 4 hours of cooking, turn the heat off, open the lid but don't take the can out of the water. Leave it there for a couple of hours more until it's completely cooled down. Then you can take the can out and store it in the refrigerator. Perhaps it sounds complicated but it's really easy once you get the hang of it. I just make sure to prepare vegan Dulce de Leche a day before I start making vegan Snickers.*I love peanut butter from brands ültje and Reese's.*If you're working with larger peanuts break every peanut in half with your hands so that they cover the surface on top more evenly.*I prefer to use 60 % chocolate over 70 % for this recipe as 70 % can completely overpower other flavours in the bite. I always use Lindt.*Exactly how much chocolate you will need for the coating can vary depending on how much you're pouring it on every bar. Start with lower quantity and then melt some more chocolate if needed.*You can also make smaller Snickers by cutting 18 or 24 bars and dip them into melted chocolate (you will perhaps need a little bit more of chocolate in this case).