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Melt the chocolate chips and coconut oil together until smooth.
Pour half into a parchment-lined 8×8-inch pan, spreading it across the bottom and slightly up the sides.
Refrigerate for 10–15 minutes.
Reserve the remaining chocolate for the top layer.
In a saucepan, melt together the butter, heavy cream, and sugar over medium heat.
Bring to a gentle boil for 2–3 minutes, stirring frequently.
Remove from the heat.
Stir in the marshmallow creme and peanut butter until completely smooth.
Add the vanilla and salt.
Mix in the powdered sugar until smooth and fluffy.
Spread evenly over the chilled chocolate layer.
Sprinkle the peanuts evenly over the nougat and gently press them into the mixture.
Heat the sugar over medium heat until completely melted and amber in color.
Whisk in the butter.
Slowly pour in the warm heavy cream while whisking continuously.
Stir in the vanilla and salt.
Let cool for 2–3 minutes before pouring over the peanuts.
Pour the caramel over the peanut layer and spread evenly.
Reheat the remaining chocolate if needed and pour it over the caramel.
Spread the chocolate to completely cover the top.
Refrigerate for at least 2 hours, or until firm.
Lift the giant candy bar out using the parchment paper and slice into bars.