Preheat the oven to 425°F and lightly grease the donut pans.

In a medium bowl, combine the flour, baking soda, baking powder, and salt.

In a large bowl, whisk together the oil and butter. Gradually add the sugar, vanilla extract, and eggs, mixing until smooth and well combined.

Add the milk and dry ingredients to the large bowl, then mix just until everything comes together.

Transfer the batter into a Ziploc bag and snip off one corner.

Pipe the batter into the donut pan, filling each cavity about two-thirds full.

Bake for 8 minutes, or until the donuts are lightly golden.

Remove from the oven and let the donuts cool in the pan for about 10 minutes.

While the donuts cool, prepare the toppings.

Add the sugar to a saucepan over medium heat. Stir continuously and cook until it begins to turn dark amber.

Once the sugar has mostly liquefied, remove the pan from the heat and carefully add the butter. Stir until fully melted and combined.

Gradually pour in the cream, stirring continuously until smooth. Mix in the salt.

Transfer the caramel sauce to a separate bowl and cool completely before using.

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Add the chocolate chips, then remove from the heat and cover with a lid.

Let the mixture sit for 5 minutes, then remove the lid and stir until smooth and glossy.

Allow the ganache to thicken slightly.

Dip the top of each donut into the ganache.

Place the donuts in the refrigerator for 15 minutes to set.

Remove from the refrigerator, then dip the chocolate-coated side into the salted caramel.

Finish by sprinkling the Snickers donuts with chopped salted peanuts.