Instructions
- Line a 11 x 17 inch baking dish with parchment paper. Set aside.
Chocolate Layer #1
- Use a double boiler to melt 1 1/2 cups chocolate chips and 1/4 cup peanut butter. Stir occasionally until smooth. Pour into the baking dish. Pop this in the freezer for about 5 to 10 minutes to harden.
Nougat Layer
- Combine the fluff, peanut butter and confectioners sugar in a mixing bowl, stir until combined.
- Pop the cream cheese in a stand mixer and whisk on medium speed until smooth and fluffy. Add the ingredients from the other bowl into the mixer and whisk until combined. Pour over the chocolate layer you placed in the freezer earlier. Press the peanuts into the mixture slightly. Pop back in the freezer for about 5 to 10 minutes.
Caramel Layer
- Use a double boiler to melt the caramels in the cream. Simmer over hot water until caramel is smooth. Allow to cool slightly. Now pour the cooled caramel over the filling mixture and peanuts. Pop back in the freezer for about 5 to 10 minutes.
Chocolate Layer #2
- Use a double boiler to melt 1 1/2 cups chocolate chips and 1/4 cup peanut butter. Stir occasionally until smooth. Pour into the baking dish. Pop this in the freezer for about 5 to 10 minutes to harden.
- Cut into 12 squares with a sharp knife. This recipe is a bit messy. Just roll with it. It’s totally worth it.
