Salted Caramel Snickers Bars

Method

1. Transfer the Medjool dates to a small bowl and cover with hot water straight from the kettle. Leave to one side to soak while you carry out the next steps.
2. Line a rectangular tin or box approx. 7" x 5" with baking paper.
3. Combine the oat flour, golden syrup and peanut butter in a mixing bowl until smooth, like nougat. Transfer the nougat to a lined box and use your fingers to ease it into the corners and flatten it out.
4. Remove the stones from the medjool dates, then add the dates to a food processor along with the vanilla extract, a pinch of salt and 4 tbsp of water. Blend until mostly smooth, scraping down the sides as you go. Transfer the salted caramel to the lined box and spread it out evenly over the nougat.
5. Sprinkle the salted peanuts on top until the caramel is fully covered, and transfer the snickers to the freezer for 2 hours.
6. When the 2 hours are nearly up, melt the dark chocolate in a microwave or in a bowl over a pan with hot water on a low heat.
7. Then remove the bars from the freezer and slice into 5 bars. Using a large slotted spoon, transfer the first bar over the chocolate and spoon the chocolate over the bar until it's completely coated in chocolate. Then place it on a cooling rack or a piece of baking paper. Repeat until the remaining bars are covered in chocolate, then leave them to set, ideally in the fridge.
8. These will last for at least 10 days in the fridge. Enjoy!