No Bake Chocolate Caramel Bars aka Snickers

This is a repost.  It's so hot and summery.  Nobody wants to heat up the kitchen baking treats.  These are a wonderful alternative.  So delicious!
These things are very rich and delicious.  One is probably enough, even for a chocolate lover.  Super yummy candy.  I think you'll like them.

Makes one 9×13 pan
About 40 servings


Bottom chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Thoroughly grease your baking pan. (Better yet, line the pan with greased aluminum foil.)  Melt ingredients together in a saucepan or microwave, then pour into the pan and spread until even. Let cool and harden completely. About 15 minutes in the refrigerator.

Nougat layer:
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in marshmallow crème, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer and smooth out quickly. Let cool completely. About 30 minutes in the refrigerator.

Caramel layer:
1 14-ounce bag of caramels, unwrapped, about 2 cups
1/4 cup whipping cream or evaporated milk

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth –about 10 minutes. Pour over nougat layer and spread smoothly. Let cool completely. About 45 minutes in the refrigerator.

Top chocolate layer:
1 1/4 cups milk chocolate chips
1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

 Refrigerate for at least one hour before serving.  Lift out of the pan still on the foil.  Place on cutting board and then cut as desired. These can stay at room temperature, but they do get very gooey and the top chocolate layer tends to slide off.  It’s better to keep them refrigerated.