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1. Grease a 9x13-inch baking pan. Line with parchment paper (allow the ends of the paper to hang over the ends of the dish) and grease the top layer of the parchment paper.
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2. For the 1st layer: Melt together the chocolate chips and peanut butter in the microwave until completely smooth and melted. Melt for 30 seconds at a time, stirring in between each additional 30 second increment. Pour into the prepared baking dish. Use a rubber spatula and spread into an even layer. Refrigerate until completely cool and has hardened. Should take about 30 minutes.
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3. For the 2nd layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, then allow it to come to a boil. Remove from the heat and add the Marshmallow Fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, then pour over the bottom chocolate layer. Smooth it into an even layer using a rubber spatula and refrigerate for another 30 minutes.
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4. For the 3rd layer: Combine the caramels and the heavy cream in a microwave safe bowl and place in the microwave so the caramels can melt. Heat for 30 seconds at a time, stirring after every 30 seconds and continuing until smooth. Once completely melted pour the caramel over the nougat layer and smooth the top. Refrigerate until completely cool, about another 30 minutes.
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5. For the final chocolate layer: Repeat the same process you did when melting the chocolate and peanut butter for the first layer and spread on top of the caramel layer and refrigerate for 30 minutes.
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6. Using the parchment liner as a handle, remove the bars from the pan and cut into desired sized pieces. If you want the full Snickers effect, you can dip them once more in chocolate from the 1st or 4th layer and place them on parchment and back into the refrigerator.
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Recipe adapted from Brown Eyed Baker.
