• Line a 9X13 baking pan with parchment paper.  Make sure that the parchment paper hangs over the edges of the pan.

For the 1st Chocolate Layer:

• Place 1 cup of chocolate chips and 1/4 cup of the creamy peanut butter in a microwave safe bowl. Microwave for 1 minute. Stir and continue to microwave in 30 second intervals, stirring after each interval, until the mixture is melted and smooth.
• Spread this mixture into the bottom of the prepared pan and place in the freezer while you make the other layer for the chocolate to set.

For the Nougat Layer:

• n a medium saucepan over medium heat, melt ¼ cup unsalted butter. Stir in 1 cup granulated sugar and ¼ cup evaporated milk until the sugar dissolves.
• Bring the mixture to a low boil and let it cook for 3-5 minutes, stirring occasionally. Remove the saucepan from the heat.
• Stir in 7 ounces marshmallow creme, ¼ cup creamy peanut butter, and 1 teaspoon vanilla extract until smooth. Fold in 1½ cups roughly chopped salted peanuts.
• Pour this mixture on top of the chocolate layer in the pan into an even layer and place the pan back into the freezer.

For the Caramel Layer:

• In a microwave-safe bowl, combine 11 ounces caramel bits (or unwrapped caramels) and ¼ cup heavy whipping cream.
• Stir and then continue to heat in 30 seconds, stirring after each interval, until the caramel is melted and smooth.
• Pour the melted caramel over the nougat layer.  Use the back of a spoon to spread the caramel out as evenly as possible.
• Refrigerate for 30-60 seconds until the caramel is fully set.

For the 2nd Chocolate Layer:

• In a microwave-safe bowl, combine the remaining 1 cup semi-sweet chocolate chips and the remaining ¼ cup creamy peanut butter.
• Microwave for 1 minute. Stir and continue to microwave in 30 second intervals, stirring after each interval, until the mixture is melted and smooth.
• Pour over the caramel layer and use a spatula into an even layer. Refrigerate until completely set (30-60 minutes).

For Serving:

• Remove the snickers from the pan using the parchment paper. Cut into 24 squares with a sharp knife. Let them sit at room temperature for 30-60 minutes to soften some and then they are ready to serve and enjoy!