Line a 9 x 13-inch (or quarter-sheet) cookie sheet with parchment paper. Make room in your freezer for the pot.
In a medium saucepan over medium heat, add the butter, sugar and heavy cream. Stir occasionally until the mixture comes to a boil.
Continue to boil, undisturbed, for 6 minutes (or until mixture reaches 246 ° F on a candy thermometer). Then add the peanut butter, marshmallow fluff and vanilla. Stir until combined.
Remove the cookie sheet from the freezer and pour the nougat mixture evenly into the pan.
Place the mold in the freezer until the caramel layer is ready.
CARAMEL AND PEANUT LAYERS
In a medium microwave-safe bowl, add the caramels and heavy cream. Microwave at 30 second intervals, stirring in between until completely melted and creamy (1-2 minutes). Put aside.
Take the pan out of the freezer and pour the salted peanuts over the nougat in an even layer. Press gently so that the peanuts sit firmly in the nougat.
Pour the caramel mixture on top.
Return the mold to the freezer to freeze until the chocolate is ready.
TOP LAYER OF CHOCOLATE
In a small microwave-safe bowl, add the chocolate chips and oil. Microwave at 30 second intervals, stirring in between until completely melted and creamy (1-2 minutes)
Take the mold out of the freezer and pour the chocolate mixture on top of the caramel.
Return the pot to the freezer to harden (about 10 minutes). Take out of the freezer and enjoy or place in the refrigerator until ready to serve.
Best served slightly chilled.