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Lightly grease a straight-sided 9" x 13" pan and line it with a parchment sling. Grease the parchment, then set the pan aside. Note: Make sure there is space in your freezer for the pan, which will go in and out of the freezer several times while making these bars.
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To make the first chocolate layer: In a medium microwave-safe bowl, combine 1 cup (170g) of the chocolate and 2 tablespoons (28g) of the cream. Microwave on 50% power in 1-minute bursts, stirring between each, until completely melted and smooth.
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Spread the melted chocolate on the bottom of the prepared pan in an even layer, spreading it all the way to the edges. Freeze for 15 minutes while you prepare the nougat.
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To make the peanut butter nougat: In a small saucepan, combine the sugar, cream, and butter. Cook over medium heat, watching and stirring as needed until the butter melts, about 2 minutes. Once the butter is melted, increase the heat so the mixture boils. Once it starts boiling, cook, stirring constantly, until the mixture is foamy and at a rolling boil and it registers 235°F to 240°F on a digital thermometer, 2 to 4 minutes.
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Remove the saucepan from the heat and stir in the peanut butter, marshmallow, and vanilla. Use a wooden spoon or heatproof spatula to stir the mixture until it’s completely melted and smooth, about 1 to 2 minutes.
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Remove the pan from the freezer. Using an offset or flexible spatula and working quickly, spread the peanut butter nougat over the frozen chocolate in an even layer, spreading it all the way to the edges.
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Sprinkle the peanuts evenly over the nougat layer and use your hands to press them down slightly so they adhere. Return the pan to the freezer while you prepare the caramel layer.
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To make the caramel: Unwrap all the caramels and place them in a large microwave-safe bowl. Add the cream and heat in the microwave on 50% power for 2 minutes. Stir. Continue to microwave at 50% power in 1-minute bursts, stirring after each, until the caramels are completely melted and the mixture is smooth. Pour the melted caramel over the peanuts and use an offset or flexible spatula to spread the caramel in an even layer. Return the pan to the freezer for 10 minutes.
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To make the final chocolate layer: In a microwave-safe bowl, combine the remaining 1 cup (170g) chocolate and the remaining 2 tablespoons (28g) cream. Microwave on 50% power in 1-minute bursts, stirring between each, until completely melted and smooth. Let cool for a few minutes, stirring occasionally.
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Remove the pan from the freezer and spoon or drizzle the melted chocolate evenly over the frozen caramel layer, then use an offset or flexible spatula to spread the chocolate into an even layer.
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To finish the peanut butter nougat bars: While the chocolate is still soft, sprinkle the top with the flaky salt. Return the pan to the freezer and freeze until shiny and completely set, 20 to 30 minutes.
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Use the parchment sling to lift the bars from the pan and transfer them to a cutting board. With a sharp knife, cut the bars into 3" x 3/4" bars (a 17 x 3 grid), dipping the knife in warm water and wiping it dry between cuts for the neatest slices.
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Storage information: Store the peanut butter nougat bars in the refrigerator until ready to serve (the chocolate will soften at room temperature). For longer storage, freeze the bars, well-wrapped, for up to 1 month; thaw in the refrigerator before serving.
