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["1. Line a 9x13 pan with foil or parchment paper and spray the paper and the sides of the pan with non-stick cooking spray. Make sure everything is covered.", "2. In a small bowl, melt chocolate chips and peanut butter (layer 1) in the microwave at 30 second intervals, stirring in between until melted.", "3. Pour chocolate and peanut butter mixture into the prepared pan and spread it out evenly with a spatula. Place in the refrigerator for 20 minutes until hard.", "4. For layer 2, ""the nougat"" melt butter in a medium sized pan over medium heat. Add in granulated sugar and evaporated milk and stir until the sugar dissolves. Bring to a boil and let the mixture cook for 5 minutes, stirring occasionally.", "5. Add the Marshmallow Fluff, peanut butter and vanilla and continue to heat and stir until smooth. Remove pan from heat and fold in peanuts.", "6. Spread the nougat filling on top of the bottom chocolate layer. Allow to cool completely.", "7. In a small saucepan make layer 3. Cook caramel and whipping cream over low heat for about 10-15 minutes (or until smooth), stirring occasionally. Pour this caramel topping over the nougat layer, smooth the top and allow to cool completely.", "8. For the last layer, melt chocolate chips and peanut butter in a microwavable bowl at 30 second intervals until completely melted, stirring between additional 30-second intervals. Then pour chocolate over the top of the caramel and refrigerate everything for 2 hours. Once hard, remove the foil and cut into bars. Wrap the bars in wax paper and store in the refrigerator in an airtight bag or container."]
