Snickers Brownies

Ingredients

• 3 oz unsweetened chocolate, coarsely chopped
• 1/2 cup unsalted butter
• 2/3 cup all-purpose flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 1/4 cups granulated sugar, divided
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 bags vanilla caramels, unwrapped
• 2/3 cup evaporated milk, divided
• 1 Tbsp water
• 1 1/2 cups chopped lightly salted peanuts
• 1/3 cup unsalted butter
• 1 container marshmallow creme
• 1/4 cup creamy peanut butter
• 1 pkg milk chocolate chips
• 1/4 cup butter
• 1/4 cup heavy cream

Directions

1. Add the unsweetened chocolate and 1/2 cup butter to a microwave-safe bowl. Microwave at 50% power in 30 second bursts, stirring after each one, until the mixture is glossy and fully melted. Set it aside for about 5 minutes so it can lose a little heat. While it cools, heat the oven to 350 degrees. Line a 13 by 9-inch baking dish with foil, leaving extra foil hanging over the edges, then grease the foil and put the pan aside.
2. Make the brownie base by whisking the flour, baking soda, and salt together in a mixing bowl. Add 1 cup of the granulated sugar to the melted chocolate mixture and stir it in, then use a wooden spoon to beat in the eggs one at a time. Stir in the vanilla extract. Tip in the flour mixture and stir only until the batter comes together. Scrape it into the prepared dish, smooth it level, and bake for 15 – 17 minutes. Transfer the pan to a wire rack and let the brownie layer cool completely.
3. For the caramel layer, put the caramels, 2 tablespoons evaporated milk, and the water in a large microwave-safe bowl. Cook on HIGH in 30 second intervals, stirring each time, until the caramel is melted and smooth, about 3 minutes total. Fold in the chopped peanuts. Spread the caramel mixture over the cooled brownie layer, taking it all the way across the surface. Move the pan to the freezer to firm up while you make the nougat.
4. For the nougat layer, place the remaining 1 1/4 cups granulated sugar in a medium saucepan with the evaporated milk that remains, 1/2 cup + 2 tsp, and 1/3 cup butter. Warm it over medium-high heat, stirring often, until it boils, then lower the heat to medium. Let it simmer uncovered for 5 minutes without stirring; if checking, the mixture may reach 218 degrees. Take the pan off the heat and stir in the marshmallow cream and peanut butter. Pull the brownie pan from the freezer, pour the nougat over the caramel, and spread it evenly to the edges. Return the pan to the freezer so the nougat can set while you prepare the chocolate layer.
5. For the chocolate layer, combine the chocolate chips, 1/4 cup butter, and heavy cream in a microwave-safe bowl, or use a small saucepan over low heat on the stove. If using the microwave, heat at 50% power in 30 second bursts, stirring in between, until melted and smooth; if it looks a little clumpy, whisk until it comes together. Spread the chocolate evenly over the nougat layer, then place the pan back in the freezer until the topping is set. Cut into squares and store in an airtight container in the refrigerator.