Preheat oven to 300ºF. Line an 8x8 pan with parchment paper.

In a bowl combine softened butter, icing sugar, vanilla until light and fluffy. (You can use a stand mixer if you wish but not necessary!)

Add in flour and mix until a nice dough is formed.

Flash freeze the dough for about 5 minutes.

Press dough into prepared pan and poke holes to prevent air pockets from forming.

Bake for 30 minutes. Remove from heat and allow to cool completely.

In a sauce pan mix granulated sugar, coconut cream and corn syrup and butter.

Cook caramel without stirring and check temperature with a candy thermometer until it reads 250ºF. Then whisk in vanilla extract and pour immediately into pan with cookie base.

Sprinkle peanuts evenly over caramel, then refrigerate until cool.

Remove pan from fridge and carefully lift parchment out to slice the square into bars.

Flash freeze the bars for another 5 minutes so they are firm for dipping.

Melt the chocolate in a microwave safe bowl in 30 second intervals until chocolate is completely melted.

Place a bar on a fork and gently dip the bar into the chocolate. Tap off the excess and place on to a wire rack to harden.

Repeat the last step until all bars are coated. Place bars in an airtight container and store in a cool dry place or in the fridge.