1. In a large bowl, combine all ingredients for the base until a sticky mixture is formed. Press into a loaf tray lined with baking paper and put in the fridge while you make the next layer
2. In a bowl, whisk together peanut butter, maple, vanilla, coconut oil and salt until a thick caramel is formed. Spread over the base and sprinkle peanuts and coconut on top. Place back in the fridge
3. Add choc buttons and coconut oil to a microwave safe dish and heat for 30 seconds at a time until melted. Spread over the caramel layer and put in the freezer for 4 hours or until completely set.
4. Cut into squares and enjoy!