Scale

3 cups semi-sweet chocolate chips, divided

3/4 cup creamy peanut butter, divided

1 cup crisp rice cereal

2 tbsp unsalted butter

1/4 cup granulated sugar

2/3 cup evaporated milk, divided

7 oz marshmallow creme

11 oz soft caramels

1 cup roasted salted peanuts

1 tsp vanilla extract

Flaky sea salt, for topping

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Make the base: Melt 1 1/2 cups chocolate with 1/2 cup peanut butter; stir in rice cereal and press into a lined 9×9 inch pan.
Nougat and caramel: Simmer sugar, 1 tbsp butter, and 1/4 cup evaporated milk; whisk into marshmallow creme and 1/4 cup peanut butter, then spread. Melt caramels with 1/3 cup evaporated milk and 1 tsp butter; fold in peanuts and spread.
Top, chill, slice: Melt remaining 1 1/2 cups chocolate with 2 tbsp peanut butter; pour and smooth. Chill 60–90 minutes and cut into squares with a warm knife.

Store airtight in the fridge 5–6 days or freeze up to 2 months. For nut-free, use sunflower seed butter and toasted seeds.