Prepare an 8x8 inch pan with parchment paper. See notes for directions & tips.

In a medium saucepan, combine half of the milk chocolate melting wafers, half of the evaporated milk, vanilla extract, and the peanut butter over low-medium heat. Mix with a rubber spatula until smooth and thick.

Reduce heat to low and fold in the mallow cream and stir constantly until fully combined.

Pour mixture into the bottom of the 8x8 pan. This will self-level well.

Top with peanuts gently pressing into the mixture. Add sea salt over top and set aside.

In a microwave safe dish, combine caramels with the remaining evaporated milk.

Microwave on 50% power for 1 minute, stirring afterwards (it will be very hard to stir. Use another utensil to clear your stirring utensil from the caramel). Return to the microwave and continue to heat on 30-second, 50% power bursts, stirring in between until the caramel is smooth.

Pour caramel overtop of the peanuts, spreading evenly. The caramel will not self level or spread as much so be sure to pour the caramel over the entire dish, not just one location.

Place the dish inside the refrigerator and allow it to chill for 4 hours or overnight.

When done, remove the Snickers mixture from the dish by pulling up on the parchment paper.

Using a sharp knife, cut the Snickers bars by making one cut in the middle from top to bottom and another 5 cuts in the opposite direction.

Prepare a large baking sheet with parchment paper and place each Snickers bars on the sheet. Place the sheet inside the refrigerator to keep chilled while you prepare the melting chocolate in step 13.

In a medium microwave safe bowl, add the dark chocolate wafers and place inside the microwave to heat on 50% power for 1 minute. When done, add the vegetable oil and stir. Return to the microwave and heat in 30-second bursts on 50% power, stirring in between, until the chocolate is silky smooth.

Using two forks or dipping tools, dip each Snickers bar into the chocolate, coating it completely. Gently shake off any excess chocolate before placing the bar back on the baking sheet. Repeat this process for each bar.

Place the baking sheet back inside the refrigerator for 30 minutes or until the chocolate is completely hardened. When the chill time is complete, serve immediately.