Ingredients:
Bottom Chocolate Layer;
1 1/4 C milk chocolate chips (or dark chocolate)
1/4 C peanut butter
Nougat Layer;
1/4 C unsalted butter
1 C granulated sugar
1/4 C evaporated milk
1 1/2 C marshmallow fluff
1/4 C peanut butter
1 1/2 C salted peanuts, roughly chopped
1 tsp vanilla extract
Caramel Layer;
14 oz. bag of caramels
1/4 C heavy whipping cream
Top Chocolate Layer;
11/4 C milk chocolate chips (or dark chocolate)
1/4 C peanut butter
Directions:
Line a 9x13 baking dish with foil and spray with non-stick cooking spray.
For the bottom layer:
Combine chocolate chips and peanut butter in a microwave safe dish. Melt them together, stirring every 30 seconds, being careful not to let the chocolate burn. Spread evenly in the bottom of pan. Refrigerate until completely hardened.
For the nougat layer:
Melt butter over medium high heat in a saucepan. Add milk and sugar and bring mixture to a boil. Cook for 5 minutes, whisking together occasionally. Add marshmallow fluff, peanut butter, and vanilla, stirring until smooth. Remove from heat and fold in peanuts. Pour over bottom chocolate layer and spread evenly. Allow to cool completely.
For the caramel layer:
Melt caramels and heavy whipping cream in microwave, stirring every 30 seconds until smooth. Pour over nougat layer and allow to cool completely.
For the top chocolate layer:
Combine chocolate and peanut butter and melt in the microwave, stirring every 30 seconds, until smooth.
Pour over caramel and spread evenly. Cool bars completely in the fridge. Keep refrigerated until ready to serve, otherwise the bars will soften.
