Ingredients

• Bottom Layer
• 1¼ cups milk chocolate chips
• ¼ cup creamy peanut butter
• Nougat layer
• ¼ cup butter
• ½ cup granulated sugar
• ¼ cup milk
• 1½ cups marshmallow fluff (not cream)
• 1 cup salted peanuts chopped
• 1 teaspoon vanilla
• Caramel
• 1 14-ounce bag of caramels
• ¼ cup heavy cream
• Cookie Dough Layer
• 1½ (3/4 cup) sticks butter
• ⅔ cup brown sugar
• 2 tablespoons heavy cream
• 1½ teaspoon vanilla
• 1 cup flour
• ¼ teaspoon salt
• ½ -3/4 cup mini chocolate chips
• Top chocolate layer
• 1½ cups milk chocolate chips
• ¼ cup creamy peanut butter
• ½ bag Butterfinger minis, chopped

Instructions

1. Line a 9×13 inch pan with nonstick foil and let some hang over the edges. Melt 1¼ cups chocolate chips with ¼-cup peanut butter in microwave, then pour into the baking dish and spread until even. Place in the freezer a few mins until set.
2. Make the nougat layer. Melt the 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 fluff and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Place in freezer until firm.
3. Make the caramel layer. Combine the caramels and cream in the microwave until smooth. Pour over nougat layer and stick back in freezer until firm.
4. Make the cookie dough. Beat butter, add the brown sugar, cream, vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Spread the cookie dough over the caramel layer gently with an offset spatula and yes, back into the freezer!
5. Melt 1½ cups chocolate chips with ¼-cup peanut butter in microwave. Pour over cookie dough and spread until even. Sprinkle with the crushed Butterfingers and chill to harden.
6. Refrigerate for at least one hour before serving, then cut as desired.

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