line a 9 x 13 dish with baking paper or foil.
melt 5oz milk chocolate and 5 oz dark chocolate in a heat proof bowl over a pot of boiling water.
cover bottom of dish with chocolate.
refridgerate while making next layer.
2 oz butter
1/4 cup condensed milk
1 jar (7 oz ) marshmallow fluff ( i found some at sams warehouse) or 7 oz white marshmallows
1/3 cup smooth peanut butter
melt butter and condensed milk in a heatproof bowl over a pot of boiling water.
add marshmallow and stir still melted.
remove from heat and stir in peanut butter.
mix till smooth and combined.
quickly pour over chocolate.
refridgerate again while making next layer.
14 oz ( 2 bags) columbine caramels
2 tablespoons thickened cream
1 tablespoon butter
14 ozs whole salted peanuts
melt everything except peanuts in a heat proof bowl over a pot of boiling water.
stir till smooth ..takes a while.
quickly pour over nougat and cover with the peanuts, gently pushing them in a bit.
refridgerate for about 1/2 hour while caramel cools.
5 oz milk cooking chocolate
5 oz dark cooking chocolate
4 tablespoons peanut butter
2 tablespoons golden syrup or corn syrup
1/4 cup thickened cream
melt all in a heatproof bowl over a pot of boiling water.
stir till smooth.
pour over caramel peanut layer. run a fork across the top just to make it textured.
will soften in heat. remove from refidgerator about 1/2 hour before eating.
in a cool house, can just be stored in air tight container.