1 (17 ounce) jar of caramel topping, preferably Mrs. Richardson’s Butterscotch Caramel
Candy Bar Topping
1 1/4 cups chocolate chips
1/4 cup peanut butter
Prepare brownie mix according to package directions for a 9×13-inch pan, adding 1/4 cup hot fudge ice cream topping, unheated and straight from the jar to the batter. (Make sure to follow the high altitude directions if you live at high altitude.) Cool completely.
Melt butter in a saucepan over medium heat. Add sugar and milk, stirring until dissolved. Bring to a boil. Add in the marshmallow creme, peanut butter, and vanilla. Stir until smooth. Turn off heat and fold in peanuts. Pour evenly over cooled brownies. Use a spatula to help spread the mixture. Cool. (Stick brownies in the freezer for about 15 minutes to speed up the process.)
Place caramel, with the lid off, into the microwave and heat for two 30 second intervals, letting caramel rest for a few seconds between. Pour over nougat layer. Make sure to pour it evenly, covering as much of the nougat as possible. Spread with a spatula to cover any bare spots. Let cool. (Again, you can stick in the freezer for about 15 minutes.)
Place chocolate chips and peanut butter in a microwave safe bowl. Heat for 30 seconds, stir, then heat for another 30 seconds. Repeat until smooth. Pour over caramel, drizzling over as much of the surface as possible. Spread evenly over surface and place in fridge until chocolate is set. After chocolate has set, cut into squares and serve.