Ingredients
3ozunsweetened chocolatecoarsely chopped
½cupunsalted butter
⅔cupall-purpose flour
¼tspBaking Soda
¼tspsalt
2¼cupsgranulated sugardivided
2largeeggs
1tspvanilla extract
1½bags vanilla caramelssuch as Kraft, unwrapped 68 caramels total
⅔cupevaporated milkdivided
1tbspwater
1½cups peanutsunsalted or lightly salted, chopped
⅓cupunsalted butter
7ozmarshmallow creme
¼cupcreamy peanut butter
12ozmilk chocolate chips
¼cupbutter
¼cupheavy cream
Preparation
In a microwave-safe bowl, combine unsweetened chocolate and ½ cup butter.
Heat mixture in microwave on 50% power in 30-second increments, stirring between increments until melted and smooth.
Allow to cool slightly for about 5 minutes.
Meanwhile, preheat oven to 350 degrees F and line a 13-inch by 9-inch baking dish with foil, extending foil over sides of the pan. Grease foil then set pan aside.
In a mixing bowl, whisk together flour, baking soda, and salt.
Stir 1 cup of the granulated sugar into the melted chocolate mixture, then mix in eggs, one at a time, with a wooden spoon. Stir in vanilla extract.
Add flour mixture to chocolate mixture and stir just until combined.
Pour batter into the prepared baking dish and spread into an even layer.
Bake for 15 to 17 minutes then cool completely on a wire rack.
In a large microwave-safe bowl, combine caramels, 2 tablespoons of the evaporated milk, and the water.
Microwave on High for about 3 minutes in 30-second increments, stirring between increments until melted and smooth.
Stir in chopped peanuts. Spread caramel mixture evenly over the brownie layer in the pan.
Place in freezer and allow to set while preparing nougat layer.
In a medium saucepan, combine the remaining 1¼ cups granulated sugar, the remaining evaporated milk, and ⅓ cup butter.
Heat mixture over medium-high heat and bring to a boil, stirring frequently, then reduce heat to medium.
Simmer uncovered for 5 minutes without stirring.
Remove from heat and stir in marshmallow cream and peanut butter.
Remove pan from freezer and pour nougat layer over the caramel layer and spread evenly to edges.
Place pan in the freezer and allow to set while preparing chocolate layer.
In a microwave-safe bowl (or over stovetop in a small saucepan over low heat), combine chocolate chips, ¼ cup butter, and the heavy cream.
Heat mixture in 30-second increments on 50% power, stirring between increments until melted and smooth.
Spread evenly over the nougat layer and return to the freezer to allow the chocolate layer to set.
Cut into squares and store in an airtight container in the refrigerator.
