Line an 11 x 7-inch baking pan with parchment paper.
Place 1 cup of chocolate chips and 3 tablespoons of peanut butter in a heatproof bowl. Microwave for 60 seconds and stir until smooth and combined; microwave for few seconds more if needed.
Pour melted chocolate in prepared pan and spread evenly. Place pan in the freezer for 2-3 minutes or until hardened.
Meanwhile, in a medium bowl, combine marshmallow fluff, 1/4 cup peanut butter, and confectioners' sugar. Stir with a wooden spoon, until a soft nougat forms.
Place nougat between 2 pieces of waxed or parchment paper and roll into an 11 x 7-inch rectangle, then press the rectangle on top of chocolate layer with your fingers.
Sprinkle peanuts evenly over nougat , gently pressing them in.
In a small saucepan, add the caramels and heavy cream. Cook over medium heat, stirring constantly until melted. Immediately pour over peanuts, spreading it all over with the back on a spoon. Refrigerate for 5 minutes until set.
In a heatproof bowl, melt remaining 1 cup chocolate chips and 3 tablespoons peanut butter. Pour over caramel layer, spreading evenly. Place pan in fridge for 10 minutes until chocolate is set.