Instructions

• Thoroughly grease a 9x13-inch baking pan and set aside.
• Make the bottom chocolate layer: melt 1 1/4 cups milk chocolate chips and 1/4 cup creamy peanut butter together in a heatproof bowl set over a saucepan of barely simmering water, or in 20–30 second intervals in the microwave, stirring until smooth. Pour and spread the mixture evenly into the prepared pan. Chill until firm: about 30 minutes at room temperature or 15 minutes in the freezer.
• Make the nougat layer: in a saucepan over medium heat, melt 4 tablespoons butter. Add 1/2 cup granulated sugar and 1/4 cup canned coconut milk or regular milk, stirring until the sugar dissolves. Bring the mixture to a gentle boil and cook for 5 minutes, stirring occasionally.
• Remove the nougat pan from heat and stir in 1 1/2 cups marshmallow fluff and 1 teaspoon vanilla extract until smooth. Fold in 1 cup roughly chopped salted peanuts. Pour the nougat over the chilled bottom chocolate layer and spread evenly. Cool until set: about 30 minutes at room temperature or 15 minutes in the refrigerator.
• Make the caramel layer: in a small saucepan over low heat, combine 1 (14 ounce) bag of caramels and 1/4 cup coconut milk or cream. Stir occasionally until the caramels melt and the mixture is smooth, about 8–12 minutes. Remove from heat.
• Pour the warm caramel over the nougat layer and spread gently and evenly. Let the caramel cool and slightly firm up, about 10–15 minutes at room temperature.
• Prepare the cookie dough layer: in a heavy-bottomed saucepan over medium heat, melt 1 1/2 sticks butter and cook until the butter foams and the milk solids turn golden brown and smell nutty (watch carefully so it does not burn). Remove from heat, scrape any browned bits into the pan, and pour the browned butter into a mixing bowl. Let cool 10 minutes.
• To the cooled browned butter, add 2/3 cup brown sugar, 2 tablespoons heavy cream or coconut milk, and 1 1/2 teaspoons vanilla extract. Beat (by hand or with a mixer) until combined, fluffy, and lighter in color.
• Add 1 cup flour and 1/4 teaspoon salt to the butter mixture and beat until just combined. Stir in 1/2–3/4 cup mini chocolate chips. Spread the cookie dough gently and evenly over the slightly cooled caramel layer, taking care not to press down hard so you don't mix the layers.
• Make the top chocolate layer: melt 1 1/2 cups milk chocolate chips and 1/4 cup creamy peanut butter together (same method as step 2) until smooth. Pour and spread this mixture over the cookie dough layer.
• Sprinkle 1 cup pretzels (twists or sticks) evenly over the top chocolate. Melt the remaining 1/2 cup chocolate chips and drizzle the melted chocolate over the pretzels.
• Chill the assembled bars until fully set, at least 1 hour in the refrigerator. Cut into bars and store chilled (they can be left at room temperature briefly before serving if desired).