White Chocolate Snickers for 12 Servings

Instructions:

1. Beat peanut butter, marshmallow crème, and vanilla extract in a medium bowl with a hand mixer until the mixture looks pale and smooth.
2. Gradually fold in the sifted powdered sugar and a pinch of salt until a stiff, dough like consistency forms. Note: Serious Eats' testing suggests sifting sugar to avoid grainy pockets in candy.
3. Line an 8x8 inch pan with parchment paper and press the nougat mixture firmly and evenly into the bottom.
4. Place the pan in the freezer for 10 minutes to set.
5. Place unwrapped caramels and heavy cream in a saucepan over low medium heat, stirring constantly until the mixture is melted and glossy.
6. Remove from heat and stir in the chopped salted peanuts.
7. Pour the caramel mixture over the chilled nougat layer, spread it evenly, and sprinkle with flaky sea salt.
8. Refrigerate for 45 minutes.
9. Melt white chocolate and coconut oil together using a double boiler or microwave in 30 second bursts until completely smooth.
10. Pour the white chocolate over the set caramel layer, tilting the pan for full coverage, and tap it on the counter to remove air bubbles.
11. Chill in the refrigerator for 1 hour or until firm.
12. Lift the bars out using the parchment paper and slice into 12 rectangles.