Pulse dates in a food processor until only small bits remain.
Add walnuts and pulse until thoroughly mixed and a "dough" is formed.
Transfer dough to a small loaf pan lined with parchment paper or plastic wrap and press into a square about 1/4 inch thick. Once sliced, the dough should yield 8 small snickers bars - I only used half the space in my loaf pan to achieve the proper thickness.
Pop dough in the freezer to set for 5 minutes.
Remove from freezer and transfer to a cookie sheet. Carefully slice into 8 even rectangles.
Top with caramel sauce and add peanuts. Pop back in freezer for 15 minutes to harden.
Ten minutes into freezing, melt the chocolate in a shallow bowl. When set, remove bars from freezer and carefully dip each one into the chocolate and scrape off excess with a rubber spatula. Then using a spoon, drizzle a generous amount of chocolate on top of each bar and use your finger or a small pastry brush to coat the bars with chocolate. You will likely have leftover chocolate.
Place bars on a baking sheet lined with plastic wrap or parchment and place back in freezer to set for at least 10 minutes. Store in the freezer or fridge to keep fresh until serving.
*Nutrition information is a rough estimate for 1 of 8 bars.