Start by preparing the caramel, preferably a day ahead. In a small saucepan over medium heat, whisk together the coconut milk and brown sugar. Bring mixture to a low boil, then reduce heat and simmer, occasionally stirring to prevent burning on the bottom. Simmer for 25-30 minutes until the caramel has thickened and coats the back of a spoon. Take off the heat and whisk in the remaining ingredients.

Remember: The caramel will continue to thicken as it cools.

Pour caramel into a small jar and secure with a lid. Refrigerate while preparing the rest of the snickers bars. 

Line a loaf tin with parchment paper. 

Add the soaked dates and 4 tbsp of water to a high-powered blender. Blend until a paste forms, adding a tbsp of water at a time, if needed. Transfer date paste to a food processor. Add the oat flour and pulse until the mixture starts to form a dough. Add dough to the loaf tin. Use your hands to press the dough into an even layer. 

Pour 1/2 cup caramel over the dough. Spread into an even layer. Add the peanuts on top of the caramel in a single layer. Transfer bars to the freezer and allow them to set for 30 minutes. 

Add chocolate and coconut oil to a microwave-safe bowl. Melt in 30-second intervals.

Cut snickers bars into 6 rectangles. Transfer to a cooling rack that's stacked on top of a baking sheet. Using a fork, dunk the snickers bars into the melted chocolate and coat the bar on all sides. Gently smooth over the top with a back of a spoon before transferring back to the cooling rack. Repeat with remaining bars. (Optional): Sprinkle over flaky sea salt. 

Transfer back to the freezer to set for 20 minutes. Store bars in an airtight container in the freezer for up to 3 months.