Directions:
- Prepare the Baking Dish:
- Line an 8×8 inch baking dish with parchment paper, leaving some overhang for easy removal. Set aside.
- Make the Nougat Layer:
- In a microwave-safe bowl, melt the milk chocolate chips in 30-second intervals, stirring between each, until smooth.
- Stir in the marshmallow fluff, sweetened condensed milk, and vanilla extract until well combined.
- Pour the mixture into the prepared baking dish and spread evenly. Refrigerate for about 1 hour, or until set.
- Make the Caramel Layer:
- In another microwave-safe bowl, melt the caramel candies and heavy cream in 30-second intervals, stirring between each, until smooth.
- Pour the caramel mixture over the chocolate layer and spread evenly. Refrigerate for about 1 hour, or until set.
- Cut the Bars:
- Once the layers are set, lift them out of the baking dish using the parchment paper. Cut into desired bar sizes.
- Coat with Chocolate:
- Melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Dip each bar into the melted dark chocolate, ensuring all sides are coated. Place on a parchment-lined baking sheet to set.
- Set the Chocolate:
- Let the bars sit at room temperature or refrigerate until the chocolate is completely set.
