Homemade Snickers Bars

Bottom chocolate layer.

Nougat layer.

YUMMY!

Make one 9x13 pan.

Bottom chocolate layer
1 1/4 c. milk chocolate chips
1/4 c. peanut butter
Thoroughly grease your baking pan.  Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even.  Let cool and harden completely.

Nougat layer
1/4 c. butter
1 c. granulated sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow cream
1/4 c. peanut butter
1 1/2 c. salted peanuts, roughly chopped
1 t. vanilla extract
Melt butter in a saucepan over medium heat.  Add in sugar and milk, stirring until dissolved and bring to a boil.  Let cook for 5 minutes, stirring occasionally.  Add in marshmallow cream, peanut butter and vanilla, stirring until smooth.  Turn off heat and fold in peanuts, then pour over bottom chocolate layer.  Let cool completely.

Caramel layer
1 14-oz. bag of caramels
1/4 c. whipping cream
Combine ingredients in a saucepan over low heat.  Let melt, stirring occasionally, until smooth.  (I used the microwave - beginning with 1 minute at 50% power and continuing in 30 second intervals at 50% power until smooth).  Pour over nougat layer and let cool completely.

Top chocolate layer
1 1/4 c. milk chocolate chips
1/4 c. peanut butter
Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even.  Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired.  These can stay at room temperature, but they do get gooey.  You can store them in the refrigerator so they hold their shape.

Note: buy one of the half-sheet aluminum cake pans and pop the entire square out and cut them from there.