Line an 8 x 8 inch pan with parchment paper and set aside.
In a microwave safe bowl or stovetop, melt 1 1/4 cups of chocolate chips. Pour the chocolate into the pan and spread out until completely covered. Place in the refrigerator.
In a high speed blender or food processor, add your soaked cashews, cacao butter, and maple syrup. Pulse until thick and smooth. Pour the nougat mixture over the chocolate and refrigerate.
While it is refrigerating again, prepare your caramel. Pour that over the nougat and bottom layer of chocolate, followed by the chopped peanuts. Refrigerate for 10 minutes.
Melt remaining chocolate chips and pour over everything and refrigerate until the chocolate has firmed up. Slice into bars.
* Use either cacao butter chips or buttons. ** You can make a healthier caramel, combining 1 cup coconut oil, 1 cup peanut butter, and 1 cup maple syrup. Melt until combined.TO STORE: Snickers is best stored in the refrigerator, as the caramel is quite fragile and we don't want it to seep out of the chocolate bars. Place the snickers bars in a sealable container and store in the refrigerator for up to 4 weeks. TO FREEZE: Place snickers in a ziplock bag or freezer friendly container and store in the freezer for up to 6 months.