Line a 9×13" pan with foil or parchment paper and spray with non-stick cooking spray. Melt chocolate chips and peanut butter in a microwavable bowl on 50% power. Cook for 1 minute and then stir. Cook in 30 second increments until melted.
Pour chocolate into the lined pan and spread out evenly. Place in the refrigerator for 20 minutes to harden.
Melt butter in a medium-sized pan over medium-heat. Add in sugar and milk, stirring until it has dissolved. Bring to a boil and let cook for 5 minutes, stirring occasionally. Then add in marshmallow fluff, peanut butter and vanilla and stir until smooth.
Remove pan from heat and fold in peanuts and then spread the nougat filling on top of the chocolate layer. Allow to cool completely.
Cook caramel and cream in the microwave at 50% power for 30 seconds. Stir and then cook in 30 second increments until smooth and melted. Alternatively cook on a sauce pan over low heat until melted. Pour over nougat layer and allow to cool completely.
Melt the chocolate chips and peanut butter in a microwavable bowl on 50% power. Cook for 1 minute and then stir. Cook in 30 second increments until melted. Pour chocolate into the pan and spread out evenly.
Place pan in refrigerator for at least 1 hour or until firm. Pop the entire square out and then slowly peel away the foil and then cut into bars.
Slice the snickers into rectangle or squares and store in a covered container up to 1 week.
Notes: Can wrap bars in wax paper and store in the refrigerator or freezer.