Line an 11x7-inch baking pan with parchment paper.

Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined. Microwave for few more seconds if needed.

Pour melted chocolate peanut butter mixture evenly into prepared pan. Place in the freezer for 2-3 minutes or until hardened.

Meanwhile, combine marshmallow fluff, 1/4 cup peanut butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until a soft nougat forms.

Remove nougat from bowl and press evenly over chocolate layer. Sprinkle peanuts on top, and press them gently into the nougat.

In a small saucepan combine the caramels and heavy cream over medium heat. Cook, stirring constantly, until melted and smooth. Pour caramel over peanuts, spreading evenly with the back of a spoon. Refrigerate for about 5 minutes, or until set.

In a heatproof bowl, melt remaining 1 cup chocolate chips and 3 tablespoons peanut butter in the microwave. Pour over caramel layer, spreading evenly.

Refrigerate for 10 minutes, or until chocolate is set. Use a sharp knife to cut into bars.