Homemade Snickers Bars - cooking recipe

Ingredients

3.5 oz dark chocolate for cooking (couverture)
12 oz milk chocolate for cooking (couverture)
6 oz smooth peanut butter
4 tbsp unsalted butter
7/8 cup sugar
1/4 cup unsweetened condensed milk
5 oz marshmallow fluff
1/4 tsp vanilla extract
10 oz salted peanuts
14 oz soft caramel candies
1/4 cup whipping cream
None None plastic wrap

Preparation

Coarsely chop 1.75 oz of dark chocolate and 6 oz milk chocolate. In a double boiler, melt the chocolate along with 2 oz of peanut butter. Rinse a rectangular cake form (8 x 11 inch) with water, then line with enough plastic wrap so that the lip of the form is covered. (You will later use the film to help remove the candy from the form.) Pour the melted chocolate/peanut butter into the lined cake form and chill in the refrigerator for about 30 mins, until firm.
Simmer the butter, sugar and condensed milk in a small saucepan until the sugar dissolves. Pour this mixture into a bowl. Stir in marshmallow fluff, 2 oz peanut butter and vanilla extract. Lastly, stir in peanuts. Pour this peanut mixture over the top of the chilled chocolate/peanut butter, and spread evenly with a spatula. Refrigerate 1 hour, until the second layer is firm.
Coarsely chop the caramel candy. In a saucepan, melt the caramels in the cream, until smooth. Pour the caramel cream over the chilled peanut layer and refrigerate about 30 minutes, until the caramel is firm.
Coarsely chop the remaining dark chocolate and milk chocolate. Melt the chocolate and remaining peanut butter in a double boiler. Pour this final layer of Chocolate/peanut butter over the caramel layer, smooth out, and chill 1 hour or until firm. Lift the candy out of the form and cut into (approx.) 21 bars.