Line a 11×7 inch baking pan with parchment paper; place one cup of chocolate chips and 3 tablespoons of peanut butter in a microwaveable bowl; microwave for 60 seconds; stir until smooth
Pour melted chocolate in prepared pan; spread evenly; place pan in freezer for 2-3 minutes until hardened
Meanwhile, in a bowl place marshmallow fluff, ¼ cup of peanut butter and powdered sugar; stir with a spatula until a soft dough forms
Remove dough from bowl; press the dough down with fingers onto the chocolate layer
Sprinkle peanuts on top then gently press them into the dough
In a saucepan, add caramels and heavy cream; cook over medium heat; stir constantly until melted; immediately pour over peanuts; spread it all over with the back of a spoon
Refrigerate for 5 minutes until set
In a microwaveable bowl, melt remaining chocolate chips and peanut butter; pour over caramel layer and spread it evenly
Place pan in fridge for 10 minutes until chocolate is set
