Step 1

Line a 9×13" pan with foil or parchment paper and spray with non-stick cooking spray. Melt chocolate chips and peanut butter in a microwavable bowl on 50% power. Cook for 1 minute and then stir. Cook in 30 second increments until melted.

Step 2

Pour chocolate into the lined pan and spread out evenly. Place in the refrigerator for 20 minutes to harden.

Step 3

Melt butter in a medium-sized pan over medium-heat. Add in sugar and milk, stirring until it has dissolved. Bring to a boil and let cook for 5 minutes, stirring occasionally. Then add in marshmallow fluff, peanut butter and vanilla and stir until smooth.

Step 4

Remove pan from heat and fold in peanuts and then spread the nougat filling on top of the chocolate layer. Allow to cool completely.

Step 5

Cook caramel and cream in the microwave at 50% power for 30 seconds. Stir and then cook in 30 second increments until smooth and melted. Alternatively cook on a sauce pan over low heat until melted. Pour over nougat layer and allow to cool completely.

Step 6

Melt the chocolate chips and peanut butter in a microwavable bowl on 50% power. Cook for 1 minute and then stir. Cook in 30 second increments until melted. Pour chocolate into the pan and spread out evenly.

Step 7

Place pan in refrigerator for at least 1 hour or until firm. Pop the entire square out and then slowly peel away the foil and then cut into bars.

Step 8

Slice the snickers into rectangle or squares and store in a covered container up to 1 week.