This is like a baked Snickers Bar, from Attila Hildman's Vegan for Fun (Becker Joest Volk, 2013). You can see the base is quite thick - too thick for my liking. I used a 20x20cm tin but next time I'll use my brownie tin, 26x16. He melted dark chocolate for his topping but I made my own.
Cookie layer:
1 1/4 c flour
1 tsp baking powder
100g cold vegan margarine
1/4 c (50g) raw sugar
sea salt

Caramel layer:
1 1/2 c crunchy peanut butter
1/2 c rice malt syrup
sea salt
1 tsp vanilla powder or extract

1/2 c coconut oil, softened
1/2 c cocoa
1/2 c rice malt syrup
pinch salt

2/3 c roasted peanuts

Sift the flour and baking powder onto a work surface. Make a well in the middle and add the vegan margarine, cubed, sugar and salt and 2 Tbs water. Mix in with your hands until a dough forms. Knead until smooth, wrap in cling film and put in fridge for 30 mins.
Preheat oven to 180C. Line a 30 x 20cm approx tin with baking paper. Press the dough into the tin and level out. Prick several times with a fork and bake for about 15 min. Allow to cool.
Make the chocolate by mixing all ingreds in a bowl. In summer, the coconut oil will be soft and easy to work with. In winter you may want to melt it.
Make the caramel layer by mixing all ingreds well in a bowl.
Spread a thin layer of chocolate on the biscuit base. Spread over the caramel mixture. Top with rest of chocolate and sprinkle with peanuts. Put in fridge to set. Then cut into bars.
Will last a week in the fridge in an airtight container. You can freeze the bars too.
Love that peanut-chocolate flavour!