GHF Gut-Friendly Snickers Bars

DIY

Melt the chocolate over gentle heat on the stove, over a water bath, or in the microwave on short 15-second bursts. Spread half of it in a thin layer over the bottom of an 8"x8" baking pan (lined with wax paper or plastic wrap). Chill it in the fridge.
To make the nougat layer: heat together the nut butter, fat of choice, sugar, vanilla, salt and coconut milk over medium heat until the sugar has melted and everything is well combined. Turn the heat to low and add the marshmallows, mixing until they have fully melted and combined with the mixture.
Working quickly, spread the nougat in an even layer over the chilled chocolate base.
Unwrap all your dairy-free caramels (or homemade equivalent) in a heat-safe bowl and melt in the microwave on short 10-second bursts, stirring in-between until it is melted but not bubbling. Pour the melted caramel over the nougat layer and spread out to cover it fully.
Sprinkle over the activated nuts and press to push them into the caramel.
Re-warm the remaining half of the chocolate and spread it evenly over the top of your snickers bars in an even layer. Chill everything in the fridge or freezer until the chocolate has solidified fully. Slice into rectangles or squares with a hot knife (wipe it clean between each slice) and keep them refrigerated until you want to eat them.