• Spray a 9x13 glass pan with cooking spray and set aside

First Layer

• In a small bowl, combine chocolate chips and peanut butter
• Heat in the microwave for 30 seconds and then stir
• Microwave again for 30 seconds and then stir until creamy (repeat if needed)
• Pour into prepared pan and place pan into the freezer

Second Layer

• In a medium saucepan, melt the butter over medium heat
• Stir in sugar and evaporated milk and bring to a boil
• Cook, stirring constantly, for 3 minutes
• Remove from heat and immediately stir in marshmallow creme, peanut butter, and vanilla. Add peanuts and stir until incorporated
• Remove pan with chocolate layer from freezer, and pour marshmallow creme mixture over the top of chocolate layer. Spread evenly and place back in the freezer.

Third Layer

• Add the caramels and evaporated milk to a small saucepan
• Cook over medium-low heat, stirring constantly, until caramel is melted and smooth
• Remove pan from freezer and pour caramel over second layer, spread evenly, and return to freezer

Fourth Layer

• In a small bowl, combine chocolate chips and peanut butter
• Repeat microwave increments from first layer, and stir until creamy
• Pour final layer over the top and spread evenly
• Refrigerate for at least one hour and cut into squares when ready to serve