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Line an 11X7-inch baking pan with parchment paper.
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Place 1 cup of chocolate chips in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.
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Pour melted chocolate evenly into prepared pan. Place in the fridge until hardened.
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Meanwhile, combine marshmallow fluff, peanut butter and powdered sugar in the bowl and mix until combined and a soft nougat forms. If will be a stiff consistency.
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Press nougat evenly over chocolate layer. Sprinkle peanuts on top, and press them gently into the nougat.
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In a bowl combine the caramels and heavy cream and melt over a bain marie or in the microwave. Cook until melted and smooth. Pour caramel over peanuts, spreading evenly with the back of a spoon. Refrigerate for about 5 minutes, or until set.
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In a heatproof bowl, melt remaining 1 cup chocolate chips in the microwave. Pour over caramel layer, spreading evenly.
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Refrigerate for 1 hour, or until chocolate is set. Use a sharp knife to cut into bars.
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Keep refrigerated for up to 4 weeks.