Homemade Snickers Bar!

Homemade Snickers Bar!

Ingredients
5/4 Cups Milk chocolate chips (Bottom Chocolate Layer)
1/4 Cup Creamy Peanut Butter (Bottom Chocolate Layer)
4 Tablespoons Butter (Unsalted, for Peanut Layer)
1 Cup Granulated Sugar (Peanut Layer)
1/4 Cup Evaporated Milk (Peanut Layer)
3/2 Cups Marshmallow fluff (Peanut Layer)
3/2 Cup Peanuts (Salted, roughly chopped, for Peanut Layer)
1 Teaspoon (tsp) Vanilla Extract (Peanut Layer)
14 Ounce(s) (Oz) Caramel (Unwrapped, for Caramel Layer)
1/4 Cup Heavy Cream (Caramel Layer)
5/4 Cups Milk chocolate chips (Top Chocolate Layer)
1/4 Cup Creamy Peanut Butter (Top Chocolate Layer)
1/4 Cup Creamy Peanut Butter (Peanut Layer)

Preparation

Grease a 9×13-inch baking pan. Line with parchment paper, then grease the parchment paper; set aside.

Make the Bottom Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour into the prepared baking dish and, using a spatula, smooth into an even layer. Refrigerate until completely cool and hard, about 30 minutes.

Make the Peanut Layer: Melt the butter in a medium saucepan over medium heat. Add the sugar and evaporated milk, stirring until dissolved, and bring to a boil. Reduce the heat to low and cook for 5 minutes, stirring occasionally. Remove the pan from heat and add the marshmallow fluff, peanut butter, and vanilla extract, stirring until completely smooth. Fold in the peanuts, then pour over the bottom chocolate layer. Again, refrigerate until completely cool, about 30 minutes.

Make the Caramel Layer: Combine the caramels and the heavy cream in a small saucepan over low heat. Melt, stirring occasionally, until smooth. Once completely melted, cook for an additional 4 minutes, stirring frequently. Pour the caramel over the nougat layer. Refrigerate until completely cool, about 30 minutes.

Make the Top Chocolate Layer: Melt together the chocolate chips and peanut butter in the microwave on 50% power until completely smooth and melted, stirring every 30 seconds. Pour over the caramel layer and, using a spatula, smooth into an even layer. Refrigerate until completely cool and set, 30 to 60 minutes.

Using the parchment liner, remove the bars from the pan and cut into 32 pieces. You can store these in the refrigerator or at room temperature. I find the filling to be the best consistency at room temperature, but the chocolate can get a little melty depending on how warm your house is. If your house runs warm (higher than 72 or so) you might want to keep them in the fridge and then take them out an hour or two before you want to serve them.