Make the marshmallow fluff from this recipe. Set aside

Line the pan with tin foil and melt a small amount of chocolate to spread on the bottom. This will help when dipping the bars and to remove them from the pan.

Make the nougat... Melt the butter, sugar and evaporated milk. Place on medium heat and bring to a boil until sugar is dissolved. Boil for about 5 minutes or so and constantly stir the mixture.

Remove from heat and add half of the marshmallow batter, 2 tablespoons peanut butter and vanilla. Whip until combined. It won't be as fluffy and you might not see the nougat in the candy bar, but it definitely adds flavor!

Pour the nougat in the pan to coat the bottom. Refrigerate until the caramel is done.

Next, make the caramel! Melt butter, sugar, corn syrup, salt and sweetened condensed milk and bring to a boil on medium heat. Stir constantly and boil the caramel until a candy thermometer reaches 230-240 degrees. Then boil for two minutes at that heat. Remove from heat and add the vanilla bean paste and 2-3 cups peanuts.

Remove pan from refrigerator and pour the caramel/peanut sauce on top of the nougat. Spread evenly.

Refrigerate or freeze for about 2 hours... You want the bars to be cold when you cut and dip them.

Cut the bars to your desirable size. Place parchment paper down to set the bars on. Melt a bag of chocolate chips over a double broiler. You can start with one bag and then see how many you'll need. Dip the bars using a fork and a rubber spatula to help coat them in chocolate. This part is not easy, so be patient with the first two : )