• Line a 9x13-inch cookie sheet (or a quarter sheet pan) with parchment paper. Make space in your freezer for the pan.

Nougat Layer

• In a medium saucepan over medium heat, add butter, sugar, and heavy cream. Stir occasionally until the mixture comes to a boil .
• Continue to boil, undisturbed, for 6 minutes (or until the mixture reaches 246°F on a candy thermometer). Then stir in the peanut butter, marshmallow fluff, and vanilla. Stir until combined.
• Remove the cookie sheet from the freezer and pour the nougat mixture evenly in the pan.
• Place the pan in the freezer to set until caramel layer is ready.

Caramel and Peanut Layers

• In a medium microwave safe bowl add caramels and heavy cream. Heat in the microwave in 30 second intervals, stirring in between until fully melted and creamy (1-2 minutes). Set aside.
• Remove the pan from the freezer and pour the salted peanuts over the nougat in an even layer. Gently press so the peanuts sit firmly in the nougat.
• Pour the caramel mixture over the top.
• Return the pan to the freezer to set until chocolate is ready.

Top Chocolate Layer

• In a small microwave safe bowl add chocolate chips and oil. Heat in the microwave in 30 second intervals, stirring in between until fully melted and creamy (1-2 minutes)
• Remove the pan from the freezer and pour the chocolate mixture over the top of the caramel.
• Return the pan to the freezer to set (about 10 minutes). Remove from freezer and enjoy or place in the refrigerator until ready to serve.
• Best served slightly cooled.