Bake your brownies according to the box or from scratch to fit a 9×13 inch pan. Add the 1/4 cup hot fudge, unheated, to the batter. Allow brownies to cool completely before assembling the rest.
Nougat Layer *Adapted from How Sweet It Is
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups of jared marshmallow creme
1/4 cup peanut butter
1 1/2 cups salted peanuts, roughly chopped
1 teaspoon vanilla
For the nougat, melt the butter over medium heat. Stir in the sugar and milk until completely dissolved. Bring this mixture to a boil. Now, add your marshmallow cream, peanut butter and vanilla. We only used about 1 1/2 jars of marshmallow cream. Stir until smooth. Turn the burner off and fold in the peanuts. Finally, pour on top of the cooled brownies, using a spatula to spread the nougat to cover all the brownies. Cool completely again. You can stick it in the freezer for 15 minutes if you are antsy.
1 (17 oz.) jar of caramel, preferably Mrs. Richardson’s Butterscotch Caramel
To prepare the caramel layer, warm caramel in a saucepan over low, until it is easy to stir. Then pour it evenly on top of the nougat. Again, let all of this cool completely. Use the freezer if you just can’t wait at this point.
Candy Bar Topping
1 1/4 cups chocolate chips
1/4 cup peanut butter.
Finally, melt the chocolate chips and peanut butter together in a saucepan over low heat, stirring until smooth. Repeat method of pouring and spreading to cover the previous caramel layer. Cool in refrigerator to allow candy bar chocolate to set before serving.
The chocolate candy bar topping tends to melt quickly, and most likely will in your hands, so store them in a cool place, if not the fridge when not serving because they are apt to ooze. I would even freeze them overnight if you have to take them somewhere. They thaw super fast and will hold together in transport better.