Line an 8x8-inch pan with parchment paper and set aside.

Prepare the Nuget oat layer. Add all of the ingredients for the Nuget oat layer into a large bowl and mix vigorously with a spoon until it forms a thick dough.

Transfer the oat mixture to the lined pan. Firmly press it into the pan until it has a smooth top.

Prepare the peanut butter caramel layer. Add the peanut butter, maple syrup, and coconut oil to a bowl and mix until combined. Fold in the peanuts.

Pour the peanut butter caramel over the top of the oat layer. Smooth the caramel layer evenly over the oat layer until it has a smooth top. Transfer the pan to the freezer for 1 hour to harden to completely freeze while you prepare the third layer.

Prepare the chocolate layer. Place the chocolate chips and coconut oil in a microwave-safe bowl and microwave for 20-second increments, stirring after each increment until the chocolate is melted and glossy.

After the bars have hardened, remove the bars from the pan by lifting up the parchment paper. Slice the bars into 12.

Make the Snickers Bars. While the bars are still frozen (working quickly is important!), place one bar into the bowl at a time and spoon chocolate over it, completely coating it. Let any excess chocolate drip off the bar and then place it onto the wire rack. Repeat until all bars are coated. Option to sprinkle each bar with sea salt.

Transfer all of the bars to a parchment-lined plate or baking sheet and return them to the freezer to set.

When the chocolate has set store them in a freezer-safe bag or container.