Instructions

• Thoroughly grease a 9x13-inch baking pan.
• Make the bottom chocolate layer: Melt 1 1/4 cups milk chocolate chips (or sub dark/semi-sweet) with 1/4 cup creamy peanut butter in a small saucepan over low heat, stirring until smooth, or microwave in 20–30 second bursts, stirring between bursts until smooth. Pour and spread the chocolate evenly into the prepared pan. Chill in the refrigerator 30 minutes or in the freezer 15 minutes, until firm.
• Make the nougat layer: In a medium saucepan, melt 1/4 cup coconut oil over medium heat. Add 1/2 cup granulated sugar and 1/4 cup canned coconut milk, stir until the sugar is dissolved, then bring to a boil. Let the mixture cook for 5 minutes, stirring occasionally. Remove from heat and stir in 1 1/2 cups marshmallow fluff, 1/4 cup peanut butter, and 1 teaspoon vanilla extract until smooth. Fold in 1/2 cup toasted coconut, 1/4 cup sweetened shredded coconut, and 1 cup salted peanuts (roughly chopped). Pour the nougat over the chilled chocolate layer and spread evenly. Let cool completely at room temperature (about 30 minutes) or chill about 15 minutes.
• Make the coconut caramel sauce: In a small saucepan over low heat, combine 1 (14-ounce) bag of caramels with 1/4 cup coconut milk. Stir frequently until the caramels are fully melted and the sauce is smooth (about 10 minutes). Remove from heat, pour the caramel evenly over the nougat layer, and spread gently. Let the caramel cool and firm slightly, about 10 minutes.
• Make the top chocolate layer: Melt the remaining 1 1/4 cups milk chocolate chips (or sub dark/semi-sweet) with the remaining 1/4 cup creamy peanut butter in a saucepan over low heat or in the microwave, stirring until smooth. Pour and spread this chocolate over the cooled caramel layer. Immediately sprinkle the top with the remaining 1/4 cup toasted coconut and 1/4 cup sweetened shredded coconut.
• Chill the assembled bars in the refrigerator until the top chocolate is fully set, at least 1 hour. Cut into bars and serve.