Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides. Lightly grease the parchment.

In a medium saucepan, combine granulated sugar, corn syrup, and water. Heat over medium, stirring gently until the sugar dissolves.

Once dissolved, stop stirring and bring to a boil. Cook until the mixture reaches 275F on a candy thermometer.

Meanwhile, in a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

With the mixer running on low, slowly stream the hot sugar syrup down the side of the bowl into the egg whites.

Increase speed to high and beat for 5 to 7 minutes, until thick, glossy, and holding stiff peaks. Beat in the vanilla and salt.

Spread the nougat evenly into the prepared pan using a greased offset spatula. Refrigerate for 20 minutes.

In a microwave-safe bowl, combine the caramel candies and heavy cream.

Microwave in 30-second intervals, stirring between each, until melted and smooth, about 1 1/2 to 2 minutes total.

Stir in the chopped peanuts.

Pour the caramel mixture over the chilled nougat layer, spreading evenly to the edges.

Return the pan to the refrigerator for 30 minutes, or until the caramel is firm.

Lift the slab out of the pan using the parchment overhang and place it on a cutting board.

Cut into 24 bars, about 2 inches by 1 1/2 inches each. Dip your knife in hot water and wipe dry between cuts for cleaner edges.

Melt the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.

Using two forks, dip each bar into the melted chocolate, turning to coat completely. Let excess drip off.

Place coated bars on a parchment-lined baking sheet. For a classic look, create a textured vein on top with the back of a spoon.

Let chocolate set at room temperature for 1 to 2 hours, or refrigerate for 20 to 30 minutes until firm.