Heat the rice malt syrup in a saucepan until bubbling vigorously.
If you have a candy thermometer it should reach 140°If you don't have a thermometer, cook the syrup for 13 minutes until syrup has reduced down.
The mixture should be thick, drippy and coat the back of a spoon lightly.
Add 100g of butter and a pinch of salt and stir until combined over medium heat.
Remove from heat and slowly add the coconut cream, stirring until combined.
Pour caramel into a bowl and sit in the freezer until thick for 2 hours.
To prepare the Base:
Whilst the caramel is in the freezer, line a loaf tin with baking paper.
Combine all ingredients for the base in a bowl until mixture comes together and forms a very soft dough. You may need to add more coconut flour to achieve the right consistency.
Spoon mixture into lined loaf tin and freeze for 1-2 hours or until firm to the touch.
Remove nougat from the freezer and cover with Gooey Caramel Sauce.
Sprinkle with chopped peanuts and slice nougat base into 20 even pieces.
Place back in the freezer for a further hour to set again.
To prepare the Chocolate Coating:
In the meantime line a baking tray with baking paper.
Melt the store-bought chocolate over a double boiler.
Remove Snickery Bars from the freezer and dip each bar in the chocolate.
Place onto the lined trays and put bars back in the freezer until ready to serve.