Instructions

1. Use cooking spray to coat the bottom of a 11x7-inch baking dish. Position a piece of parchment paper in the bottom of the dish and up the long sides.
2. Place one cup of chocolate chips and three tablespoons of peanut butter in a double boiler or a small heatproof bowl over simmering water. Melt chocolate and peanut butter, stirring occasionally, until the mixture is smooth.
3. Pour the melted chocolate mixture into the prepared baking dish and spread evenly. Place dish in the freezer for two to three minutes or until it hardens.
4. In a medium bowl, place marshmallow fluff, four tablespoons (1/4 cup) peanut butter, and powdered sugar. With a wooden spoon or spatula, stir the mixture until it forms a soft dough. If it is too stiff, soften it with a tablespoon of cream or milk.
5. Remove the nougat from the bowl and place it on top of the chocolate layer.  Using your fingers, pat the nougat down over the entire surface.
6. Sprinkle peanuts over the nougat and poke them down using gentle pressure.
7. In a small saucepan over medium heat, combine the caramels and heavy cream. Cook, stirring constantly, until the caramels are melted. Immediately pour caramel mixture over the nougat, spreading it all over with the back of a wooden spoon.
8. Place dish in the refrigerator for five minutes or until the caramel layer is set.
9. In a double boiler or a small heatproof bowl, combine remaining one cup chocolate chips and three tablespoons of peanut butter. Simmer, stirring occasionally, until melted and smooth. Pour the melted chocolate mixture over the caramel layer, spreading it evenly.
10. Place the dish in the refrigerator for 10 minutes, or until the chocolate layer is set.
11. Using a sharp knife, cut into bars. Serve.