Instructions

• Preheat oven to 350°F. Line a 9×13-inch pan with foil and spray the foil with nonstick cooking spray (or line with parchment if you prefer). Set pan aside.
• In a large bowl, stir together ½ cup (118 ml) vegetable oil, 1 cup (200 g) granulated sugar, ⅔ cup (54 g) unsweetened cocoa powder, and 2 large eggs until smooth.
• Add 1 teaspoon vanilla extract, 1 tablespoon (15 ml) water, ¼ teaspoon salt, and ½ cup (62 g) all-purpose flour to the bowl. Stir until the batter is smooth and uniform. Pour the batter into the prepared pan and spread evenly.
• Bake for 15–20 minutes, or until the brownies are set and a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). Remove from oven and cool completely in the pan on a wire rack before adding the layers.
• Nougat layer: Place 1½ cups chocolate chips in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second increments, stirring between, until melted and smooth. Add 7 ounces marshmallow fluff and 1 tablespoon (15 ml) of the milk and stir until combined (mixture will be thick). Spread a thin, even layer of this mixture over the cooled brownies. Chill until firm.
• Caramel layer: Place 10 ounces unwrapped caramels and the remaining 2 tablespoons (30 ml) milk in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second increments, stirring between, until melted and smooth. Spread the melted caramel evenly over the nougat layer. Chill until the caramel is set.
• Peanut layer: Evenly sprinkle ½ cup chopped peanuts over the set caramel. Place ¾ cup (200 g) creamy peanut butter in a microwave-safe bowl and heat for 30–45 seconds, until smooth and spreadable. Spread the peanut butter over the peanuts to cover. Chill briefly while preparing the topping.
• Topping: Place the remaining 1½ cups chocolate chips and 1 tablespoon vegetable oil in a microwave-safe bowl. Heat for 1 minute, stir, then continue heating in 30-second increments, stirring between, until melted and smooth. Spread the melted chocolate evenly over the peanut butter layer. Chill until the top is firm.
• When the top is set, lift the foil or parchment to remove the brownie slab from the pan and cut into bars or squares. Store the bars in the refrigerator. Bars can be frozen for up to 2 months.