HOMEMADE SNICKERS CANDY BARS

First Chocolate Layer

1 1/4 cups milk chocolate chips

1/4 cup creamy peanut butter

Nougat Layer

1/4 cup unsalted butter

1 cup granulated sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow fluff

1/4 cup creamy peanut butter

1 teaspoon vanilla

1 1/2 cups salted peanuts

Caramel Layer

1 12-ounce bag of caramels

1/4 cup heavy cream

Final Chocolate Layer

1 1/4 cups milk chocolate chips

1/4 cup creamy peanut butter

1 9x13-inch aluminum baking pan, optional

Thoroughly grease your aluminum baking pan.

1. For the first layer, melt 1 1/4 cups milk chocolate chips and 1/4 cup peanut butter and mix until thoroughly combined. Pour into the bottom of the aluminum pan and spread in an even layer. Let cool completely in the fridge for 30 minutes or until firm.

2. For the nougat layer, melt 1/4 cup unsalted butter and add 1 cup sugar plus 1/4 cup evaporated milk. Bring the mixture to a boil and continue to cook (over medium-high heat) while stirring until sugar is completely dissolved, about 5 minutes. Next, add 1 1/2 cups marshmallow fluff, 1/4 cup peanut butter, and vanilla. Stir until creamy and thoroughly combined. Mix in 1 1/2 cups salted peanuts and spread evenly over chocolate layer. Let cool completely on the counter or in the fridge until firm.

3. For the caramel layer, combine caramels and 1/4 cup heavy cream in a pot. Melt caramel mixture over medium-high heat, stirring constantly! Spread over nougat layer and let cool once again.

4. For the fourth and final chocolate layer, melt the remaining 1 1/4 cups milk chocolate chips and 1/4 cup peanut butter and mix until thoroughly combined and creamy. Spread evenly over the caramel layer and let cool completely. Refrigerate for two hours or until ready to serve.