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1
Grease a 9x13-inch baking pan, then cover with parchment paper.
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2
Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.
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3
Nougat Layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from 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. Again, refrigerate until completely cool, about 30 minutes.
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4
Caramel Layer: Combine the caramels and the heavy cream in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.
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5
Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.
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6
Remove the bars from the pan and cut into 32 pieces. You can store these in the refrigerator or at room temperature.
