In a food processor, blend 1 cup (160g) roasted salted peanuts until they form a smooth peanut butter.
Add ½ cup (120ml) maple syrup, ¼ cup (60ml) coconut oil, and ¼ tsp sea salt. Blend until well combined.
Spread the peanut mixture into an 8x8 inch baking pan lined with parchment paper.
In the same food processor, blend 1 cup (160g) roasted salted peanuts until they form a coarse meal.
Add ½ cup (120ml) creamy peanut butter, ¼ cup (60ml) maple syrup, ¼ cup (60ml) coconut oil, and ¼ tsp sea salt. Blend until well combined.
Spread the peanut nougat layer over the peanut base.
Melt 1 cup (160g) dark chocolate chips and spread or drizzle over the nougat layer.
Refrigerate for at least 2 hours before cutting into bars.
