Snickers Brownies

1. Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch pan with aluminum foil or parchment paper and spray lightly with cooking spray. Set aside.

Brownie Layer:

1. In a microwave-safe bowl, combine ½ cup butter and the coarsely chopped unsweetened chocolate.
2. Melt the chocolate in 30-second increments stirring after each time until it is melted and smooth. Set aside and allow to cool slightly.
3. In a medium sized mixing bowl, whisk together flour, baking soda, and salt. Stir 1 cup of sugar into the melted chocolate, then stir in eggs and vanilla.
4. Combine the chocolate mixture with the flour mixture and mix until it just comes together.
5. Pour the batter into the prepared pan and spread evenly. Bake for 15- 17 minutes. Cool Completely.

Caramel Layer:

1. In a microwave-safe bowl add the caramels and 2 tablespoons of evaporated milk. Microwave on high stirring every 30 seconds until melted and smooth.
2. Stir in the chopped peanuts. Spread the caramel nut mixture over the cooled brownies. Put in the freezer to let it set before putting the nougat layer on.

Nougat Layer:

1. Add 1 ¼ cup sugar, the remaining evaporated milk (½ cup plus 2 tsp), and ⅓ cup butter to a saucepan. Turn the heat to medium-high and bring the mixture to a boil, stirring frequently, then reduce heat to medium.
2. Simmer uncovered for 5 minutes without stirring. Remove from heat and stir in the marshmallow cream and peanut butter. r.
3. Remove your pan from the freezer and spread the nougat layer on top of the caramel layer. Place the pan back in the freeze

Chocolate Layer:

1. In a microwave-safe bowl combine chocolate chips, butter, and heavy cream. Heat in 30-second increments stirring every time until melted and smooth. Spread evenly over the nougat layer.
2. Put the pan back into the freezer to let the chocolate layer set up. Cut into squares and store in the refrigerator.