Preheat oven to 350F. Line an 8×8 inch square pan with parchment paper.
In a medium bowl add the almond flour, coconut oil, maple syrup and salt. Using a dinner fork, mix ingredients together. The mixture will start to turn into a dough
Once a dough has formed, spread evenly, into your lined 8×8 pan. Bake for until a nice brown outside starts to become visible (about 10 minutes). After baking, allow the shortbread to cool completely before adding the “caramel”.
Now, in a medium sauce pan, add the peanut butter, vanilla extract, maple syrup and coconut oil. Using medium heat for approximately 2 minutes, stirring the caramel it will thicken up and bubble. Remove from heat and cover the caramel over the shortbread, spreading it evenly.
Grab your handfuls of Teddie peanuts of your choosing, we used lightly salted, and sprinkle over the caramel. Place in fridge until the caramel is cool.
Melt your chocolate in the microwave, stirring every 30 seconds until a smooth texture forms. Get the shortbread from the fridge and cascade the chocolate over the caramel and peanuts. To spread it evenly, pour chocolate in the middle and the pick up your 8×8 pan and tilt the pan so the chocolate slides down the sides and corners. Place in fridge until chocolate hardens. Cut down the middle horizontally, then into small bar sizes vertically. Enjoy!