Preheat the oven to 350ºF. Grease a 14×5” tart pan or 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).

Combine the maple syrup and coconut oil and stir until incorporated. If needed, microwave for about 15 seconds to fully combine. Stir in the Bob's Red Mill coconut flour and salt. Mix until the dough comes together completely.

Press the dough into the prepared pan. Bake for 9-11 minutes, or until golden brown around the edges. Let cool completely.

Sprinkle the chopped peanuts evenly over the baked crust.

For the filling, combine the coconut oil and maple syrup. Heat together in a small saucepan or in the microwave until all of the ingredients are melted together and throughly combined. Whisk in the peanut butter, vanilla extract, and salt, if using. Pour over the peanuts and crust and let cool in the refrigerator until set before topping with chocolate layer.

For the chocolate topping, melt together the chocolate and peanut butter and pour over the cooled caramel layer. Smooth evenly and sprinkle with flaky sea salt, if desired. Let cool until set. Cut into 16 squares. Keep stored in the refrigerator for up to a week.