• Line a pan with parchment paper leaving extra on the sides to be able to lift the final bar out of the pan (I used 8x10 so the layers were a little thicker). Also, make sure you have space in your freezer for the pan because it will be going in and out a few times throughout the process.

Bottom Chocolate Layer

• Place 1 cup of the chocolate chips and ¼ cup of the peanut butter into a microwave-safe bowl. Microwave for 90 seconds (this should be enough, if not reheat at 20-second intervals). Stir the mixture until smooth and pour evenly into the bottom of the prepared pan. Place the pan in the freezer. Set the bowl aside as you will use it again for the top chocolate layer.

Nougat Layer

• Prepare ¼ cup of peanut butter and set aside. Place the butter, sugar, and ¼ cup of the evaporated milk in a small saucepan on the stove over medium heat. Stir occasionally as the butter melts. Once the mixture is boiling, stir constantly for 5-6 minutes.
• Immediately remove the pan from the heat and stir in the measured peanut butter, vanilla, and marshmallow cream until smooth. This mixture gets really thick and a little chunky, don't worry, it's fine. Just stir as much as you can. Remove the pan from the freezer, spread out the nougat layer, and then place the pan back in the freezer.

Peanut and Caramel Layer

• In another microwave-safe bowl, add the caramels and ¼ cup of evaporated milk. Microwave for 60 seconds, remove and stir. Microwave again at 30-second intervals until the mixture is nice and smooth.
• Remove the pan from the freezer and top the nougat layer with peanuts. Use your hands to gently press the peanuts into the nougat. Pour the melted caramel mixture over the top of the peanuts, spread out, and return the pan to the freezer.

Top Chocolate Peanut Butter Layer

• In the same microwave-safe bowl you used for the bottom chocolate layer, add the remaining cup of chocolate chips and the last ¼ cup of peanut butter to the bowl. Microwave for 90 seconds. Remove the mixture from the microwave and stir until smooth. Take the pan out of the freezer and pour and smooth the last chocolate layer over the caramel.
• Put the pan in the refrigerator for at least 2 hours to let everything set. Once you are ready to serve, use a warm knife that has been run under hot water to slice the candy into cubes.