Step 1

Preheat the oven to 350 degrees F. Line an 8×8 inch baking dish with parchment paper.

Step 2

In a large bowl, add cubed vegan butter, sugar, vanilla extract, and salt. Using an electric handheld mixer or stand mixer, cream together for 1-2 minutes. Add flour, then stir together until combined. It will be dry and crumbly.

Step 3

Transfer dough to the baking dish. Using clean hands or a silicone spatula, press across the bottom of the dish. Bake for 15-20 minutes, or until the edges are golden brown. Remove from the oven and let cool completely.

Step 4

In a small pot, add caramel sweetened condensed coconut milk, sugar, and vegan butter. Heat over medium-low temperature, stirring together, until the butter melts. Add cornstarch. Cook, whisking frequently, for about 10 minutes. The caramel will bubble and thicken during this time. Remove from heat. Add peanuts, vanilla extract, and salt. Stir together.

Step 5

Pour the caramel over the baked crust. Chill in the refrigerator for 1 hour to firm.

Step 6

In a microwave-safe bowl (or use a double boiler), add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until the chocolate is melted. Pour and spread chocolate over the caramel layer. Chill in the freezer for 30 minutes to firm.

Step 7

Gently slice the snickers cookie bars into 12 or 16 squares. Enjoy!