• Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with aluminum foil or parchment paper and spray lightly with cooking spray. Set aside.

Brownie Layer:

• In a microwave-safe bowl, combine ½ cup butter and the coarsely chopped unsweetened chocolate.
• Melt the chocolate in 30-second increments stirring after each time until it is melted and smooth. Set aside and allow to cool slightly.
• In a medium sized mixing bowl, whisk together flour, baking soda, and salt. Stir 1 cup of sugar into the melted chocolate, then stir in eggs and vanilla.
• Combine the chocolate mixture with the flour mixture and mix until it just comes together.
• Pour the batter into the prepared pan and spread evenly. Bake for 15- 17 minutes. Cool Completely.

Caramel Layer:

• In a microwave-safe bowl add the caramels and 2 tablespoons of evaporated milk. Microwave on high stirring every 30 seconds until melted and smooth.
• Stir in the chopped peanuts. Spread the caramel nut mixture over the cooled brownies. Put in the freezer to let it set before putting the nougat layer on.

Nougat Layer:

• Add 1 ¼ cup sugar, the remaining evaporated milk (½ cup plus 2 tsp), and ⅓ cup butter to a saucepan. Turn the heat to medium-high and bring the mixture to a boil, stirring frequently, then reduce heat to medium.
• Simmer uncovered for 5 minutes without stirring. Remove from heat and stir in the marshmallow cream and peanut butter. r.
• Remove your pan from the freezer and spread the nougat layer on top of the caramel layer. Place the pan back in the freeze

Chocolate Layer:

• In a microwave-safe bowl combine chocolate chips, butter, and heavy cream. Heat in 30-second increments stirring every time until melted and smooth. Spread evenly over the nougat layer.
• Put the pan back into the freezer to let the chocolate layer set up. Cut into squares and store in the refrigerator.