- 2 cups semi sweet chocolate chips
- 6 tbsp (plus 1/4 cup) creamy peanut butter
- 1 container marshmallow fluff (7oz)
- 1 cup powdered sugar
- 3/4 cup unsalted roasted peanuts
- 1 bag caramel squares 11oz bag, unwrapped
- 1/4 cup heavy whipping cream
Line a 9 x 13" baking dish with parchment paper (just enough to come up over the sides of the dish).
Using a double boiler, combine 1 cup of the chocolate chips with 3 tbsp peanut butter and melt until smooth. Wash double boiler after use.
Pour melted chocolate into the prepared baking dish and spread til smooth. Place into the freezer to chill while you make the nougat.
In a medium mixing bowl, combine the marshmallow fluff, 1/4 cup peanut butter and powdered sugar. Mix until combined.
Using your hands, push down the nougat onto the first layer of chocolate.
Evenly distribute peanuts on top of the nougat and gently press the peanuts so they are "stuck" in place.
In the clean double boiler pot, melt the caramels and heavy whipping cream. Stir the caramel until fully melted.
Pour caramel over nougat and smooth with a spatula. Place into the fridge for 20 minutes, then wash your double boiler again.
In the clean double boiler, repeat the first step with the remaining 1 cup chocolate chips and 3 Tablespoons peanut butter.
Pour the final layer of melted chocolate over cooled caramel and place back into the fridge until hardened.
Use a sharp knife to cut into squares.
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.