• Line 13x9 baking dish with parchment paper.

Bottom Layer

• In a microwave safe bowl, microwave your chocolate chips and coconut oil until completely melted. I microwave in 30 second intervals, stirring between each round, until the chocolate has melted completely.
• Pour your melted chocolate into your parchment-lined baking dish and spread into an even layer.
• Carefully and quickly sprinkle the peanuts over the chocolate layer. Press the peanuts into the chocolate layer so they're secure and won't move around once the chocolate sets.
• Pop the baking dish into the fridge for about 10-15 minutes, allowing the chocolate to set.

Middle Layer

• Using your standing mixer, set mixing speed to low/medium-low to combine marshmallow fluff and chocolate hazelnut spread.
• Remove baking dish from the fridge and add your marshmallow chocolate hazelnut "nougat" layer. Spread this layer using the best kitchen tool you have—your hands!

  This layer is a little sticky, so you may need to lightly spray some cooking oil on your fingertips to keep the nougat from sticking.
• Pop baking dish into the fridge for another 10-15 minutes.

Top Layer

• In a microwave safe bowl, microwave your chocolate chips and coconut oil until completely melted.
• Pour melted chocolate over the middle layer and carefully spread with a knife or offset spatula.
• Sprinkle sea salt over top layer before the chocolate begins to set.
• Pop back into the fridge for another 25 minutes before cutting into squares and enjoying!

Store bars in the fridge.