• Line a baking pan with baking paper.
• Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.

Bottom layer:

• Melt 1 cup chocolate chips + ¼ cup peanut butter in the microwave for about 1 minute 30 seconds.
• Stir until smooth, then spread on the bottom of the pan.
• Put pan in freezer.

Nougat layer:

• Put butter, sugar and ¼ cup evaporated milk in a small saucepan.
• Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines.
• Measure out ¼ cup peanut butter and set aside.
• Continue heating mixture. When it comes to a boil, set timer for 6 minutes.
• After 6 minutes, remove from heat and stir in ¼ cup peanut butter, the marshmallows and the vanilla. Stir until smooth.
• Take pan out of freezer and pour nougat on top of chilled chocolate. Smooth over chocolate until layer is even.
• Return to freezer.

Caramel layer:

• Melt caramel lollies + ¼ cup evaporated milk in the microwave for 1 minute, adding 30 second increments as needed until caramels melt and mixture is combined.
• Take pan out of freezer.
• Measure out 1½ cups salted peanuts and pour evenly over the top.
• Use clean hands to gently press peanuts into nougat. Pour caramel mixture over the top of the peanuts.
• Return pan to freezer.

Top layer:

• Melt 1 cup chocolate chips + ¼ cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.
• Return pan to freezer for about 10 minutes.
• Cut into squares while bars are still cold (this makes cutting nice and even!)