Servings: 24 - very rich

2 1/2 c milk chocolate chips, divided 2 ½ c milk chocolate chips, divided
3/4 c peanut butter, divided ¾ c peanut butter, divided
1/4 c unsalted butter ¼ c unsalted butter
1 c granulated sugar 1 c granulated sugar
1/4 c evaporated milk ¼ c evaporated milk
1 1/2 c marshmallow fluff 1 ½ c marshmallow fluff
1 1/2 c salted peanuts chopped, roughly chopped 1 ½ c salted peanuts chopped, roughly chopped
1 tsp vanilla extract 1 tsp vanilla extract
1 14 oz bag of caramels 1 14 oz bag of caramels
1/4 c whipping cream ¼ c whipping cream

Thoroughly grease a 9x13 baking pan. Melt 1 ¼ c milk chocolate chips and ¼ c peanut butter together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil Let cook for 5 minutes, stirring occasionally. Add in fluff, ¼ c peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
Combine caramels and whipping cream in a saucepan over low heat. Let melt, stirring occasionally, until smooth - this took about 10 minutes for me. Pour over nougat layer and let cool completely.
Melt 1 ¼ c milk chocolate chips and ¼ c peanut butter together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!