In a food processor, combine the powdered sugar, almond flour, cocoa powder, and ½ teaspoon of salt. Process on low speed until extra fine, about 1 minute. Sift the mixture through a fine-mesh sieve into a medium bowl.

In a large bowl, beat the egg whites and the remaining ½ teaspoon of salt until it forms soft peaks. Gradually add the granulated sugar and beat until fully incorporated. Continue to beat until the mixture reaches stiff peaks.

Add the vanilla and beat until incorporated.

Using a spatula, fold the almond flour mixture into the egg white mixture, ⅓ at a time. Continue gently folding the batter until it’s fully combined and the batter falls into ribbons. Aim to be able to make a figure 8 with the batter while holding the spatula up.

Transfer the batter into a large piping bag fitted with ½-inch round piping tip.

Pipe the batter directly down onto the parchment paper, following the template. These macarons should be about 2 ½ inches in diameter and placed about 1-inch apart.

Gently slide the paper template out from under the parchment paper. Repeat this process with a second baking sheet.

Tap the baking sheets on the counter 5 times to release the air bubbles. Let the macarons rest at room temperature for 30-60 minutes, until they are dry to the touch.

Preheat the oven to 300 F.

Bake the macarons for 15-17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper.

Transfer the macarons to a wire rack to cool completely.

Combine the water and sugar in a medium saucepan over medium heat.

Stir until the sugar is dissolved. Then bring the mixture to a boil.

Cook, without stirring, until the mixture is medium amber colored, about 6 minutes. Gently shake or swirl the pan as needed.

Meanwhile, heat the cream in a small saucepan over low heat, bringing it to just under a boil. Turn off the heat.

Once the sugar mixture is amber colored, remove it from the heat and add the cream, whisking constantly. The mixture will bubble.

Add half of the butter, one piece at a time, whisking until incorporated.

Place the bottom of the pan in a cold water bath. Add the remaining butter and whisk until the caramel cools and thickens.

Transfer the caramel to a medium bowl and place in the refrigerator to cool.

Once chilled, beat the caramel with hand beaters or a mixer with a whisk attachment until it is light and fluffy, similar to buttercream.

Transfer to a piping bag.

Place the 2 ounces of milk chocolate pieces into a small bowl. Heat in the microwave until melted, stirring every 30 seconds.

Gently press the tops of half of the Mickey macarons into the milk chocolate. Use an offset spatula to smooth the chocolate.

Sprinkle some of the chopped peanuts on top of the melted chocolate. Let the chocolate set, about 20 minutes.

Place the 1 ounces of milk chocolate pieces into a small bowl. Heat in the microwave until melted, sitting every 30 seconds.

Transfer the melted chocolate to a piping bag. Pipe a drizzle of chocolate over the peanut covered tops. Let the chocolate set, about 10 minutes.

Place the macarons without the chocolate coating shiny side down on a flat surface.

Pipe the caramel filling onto the macaron, piping it just to the edges of both the ears and the head.

Press a few Snickers pieces into the caramel filling.

Gently press the macarons with the chocolate coating on top of the filling.

Store macarons in an airtight container in the refrigerator. They’re best enjoyed within three days.