First make the caramel. Combine brown sugar, coconut cream, syrup, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 12 minutes or until it reaches 240 degrees F (115C) and starts to get thick and develop a dark amber color. Remove from heat and stir in vanilla and coffee then cool for about 5 minutes while you make the cookie dough.

Pre-heat oven to 350 degrees F (180 C) and grease a 8x8 inch glass pan. Cream peanut butter, coconut oil, and sugar together in the bowl of a stand mixer. Scrape sides of bowl, then add milk and mix until combined. Add vanilla, baking powder, and salt until mixed, then add cornstarch, oats, and peanuts and stir to combine. Divide the dough in half and press one half into prepared pan in an even layer. Bake for 10-12 minutes until it begins to brown on the edges. Remove from oven and pour on the caramel.

Sprinkle on the chocolate chunks and then crumble the second half of the dough on top. Return pan to oven and bake for 22 - 25 minutes until the edges are browned. Cool completely before cutting and serving. (You can place the pan in the fridge as soon as it's cool to the touch to cool them faster.)