Preheat oven to 350 degrees F and grease an loaf pan with oil or line with parchment paper
In a large bowl, mix together the shortbread cookie ingredients
Add batter to the baking dish and press down firmly with your hands or spatula to form the large cookie crust
Bake in oven for 20 minutes then remove and let the crust cool for a few
While shortbread cookie bakes, make the caramel by adding the dates (sans water), nut butter and vanilla extract to a food processor and blend until fully combined
Once cookie layer is cooled, spread caramel layer on top
Press down peanuts on top of caramel layer
Add to freezer for 30 minutes then melt chocolate in microwave or over stovetop
Remove bars from fridge and cut into even bars (I remove parchment paper then cut into pieces on a cutting board
Pour chocolate on top and evenly spread across the bars then add to lined baking sheet and set in freezer for 1 hour
