The good, the bad, and the delicious

Heart attack on a plate.  That was what my mother used to call any dessert so decadent that it was a legitimate health concern.  I think these "enhanced" snickers might qualify. That being said, if you cut them into small enough pieces they are nice bite sized candies to bring to the office or to a friends house.  The best thing about them is that if you store them properly (in a sealed container) they last forever especially in the freezer. The original recipe was found here, but I have some additional notes to add. It takes a long time (it took me about 3-4 hours), but they are definitely worth it, and you can spread the work out over a whole weekend, so that it isn't that bad.

What you will need:
Baking pan
Tin foil
2 sticks unsalted butter
1 1/2 bags of chocolate chips (milk or semi-sweet)
1 jar creamy peanut butter
1 jar marshmallow fluff
1 cup salted peanuts
1/2 cup sugar
1/2 cup whole milk
2 1/2 TSP vanilla extract
14 oz bag of caramels
1/4 cup cream
2/3 cup brown sugar
2 TBSP heavy cream
1 cup flour
1/4 tsp salt
1 cup pretzel sticks

Prep:
Grease tin foil and put in pan (make sure it is entirely greased up the sides).

Layer 1: Peanut butter chocolate
Put 1 1/2 cup chocolate chips and 1/4 cup creamy peanut butter in a microwavable bowl and microwave for 30 seconds at a time stirring in between until melted.  It usually takes about 1 minute 30 seconds.
Pour into the baking pan over the tin foil and let cool in the refrigerator for about 30 mins.  Really do wait until it is hard, it makes things much easier in the long run.

Layer 2: Nougat
Chop 1 cup peanuts.
In a pot melt 1/4 cup unsalted butter over medium heat.
Add 1/2 cup sugar, 1/2 cup whole milk.
Stir until sugar is melted.
Cook for 5 minutes stirring frequently.
Add 1 1/2 cup marshmallow fluff and 1 TSP vanilla extract.
Mix completely while still on medium heat. When completely smooth, remove from heat and add 1 cup chopped peanuts, and stir completely.
Pour over the hardened chocolate layer in the baking pan, and put back in refrigerator, and let cool about 30 minutes (it won't ever be completely hardened because it is a chewy layer).

Layer 3: Caramel
Unwrap all of (14 oz.) the caramels, and put them in a pot, add 1/4 cup cream.
Melt over low heat stirring occasionally until caramel is smooth.
Pour over over nougat layer.
Put back in the refrigerator until cool (about 30-45 mins, but again it will not be completely hardened).

Layer 4: Brown butter cookie dough
In a pot melt 1 1/2 sticks unsalted butter. Let it get frothy and turn brown (it will start smelling a bit nutty).
Let cool for 10 minutes.
Pour butter into bowl, and add 2/3 cup brown sugar, 2 TBSP heavy cream, 1 1/2 TSP vanilla. Beat until completely combined. Make sure that there are no clumps of brown sugar.
Add 1 cup flour and 1/4 TSP salt, and beat until completely combined.
Pour and spread across the caramel layer, and put the pan back in the refrigerator and let cool until hard (about 45 mins.).

Layer 5: Peanut butter chocolate
Put 1 1/2 cup chocolate chips and 1/4 cup creamy peanut butter in a microwavable bowl and microwave for 30 seconds at a time stirring in between until melted.  It usually takes about 1 minute 30 seconds.
Pour into the baking pan over.
Break up pretzel sticks over the chocolate layer.
Put back in the refrigerator for about an hour.
Cut into bars.
(If you can keep from eating them all) store them in a sealed container in the refrigerator.

Be warned this project takes a long time, but as I said before, you can spread it out over a day or a weekend which makes it easier. They are absolutely amazing, but make sure you brush your teeth afterward!!