1 cup semisweet chocolate chips
7 ounces marshmallow fluff
1 1/2 cups confectioners’ sugar
11 ounces caramels
1 cup semisweet chocolate chips
3 tablespoons creamy peanut butter
1/4 cup roasted unsalted peanuts
1/4 cup heavy cream
3 tablespoons creamy peanut butter

Line an 11x7-inch baking pan with parchment paper. Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heat proof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed. Pour melted chocolate in prepared pan and spread evenly. Place pan in freezer for 2-3 minutes or until hardened. Meanwhile, in a clean bowl place marshmallow fluff, 1/4 cup peanut butter and powdered sugar. With a wooden spatula stir until it forms a soft dough. (Can be done in a mixing bowl using dough hook as well). Remove “dough” from bowl and press with fingers on top of chocolate layer. Sprinkle peanuts on top, gently pressing them in. In a small saucepan add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back of a spoon. Refrigerate for 5 minutes until set. In a heatproof bowl, melt remaining chocolate chips and peanut butter. Pour over caramel layers, spreading evenly. Place pan in refrigerator for 10 minutes until chocolate is set. With a sharp knife, cut into bars.