Prepare the brownie mix as per the package instructions

Bake the brownies in the oven at 350°F for about 20 minutes, then remove to cool all the way.

Add the caramels and 2 Tablespoons of the evaporated milk to a small bowl. Microwave on medium heat, stirring inbetween 20 second intervals until the caramels have completely melted. Stir in the peanuts.

Pour this mixture over the top of the cooked brownies, spread evenly, then put into the freezer while you move onto the next part.

Add the sugar, remaining evaporated milk and ⅓ cup butter to a small pot on the stove and apply medium-high heat until it starts to bubble around the outer edge. At that point check with iced water if it has come to a soft crack stage (drop a drop into a glass of iced water and see if it holds it's shape and you can roll a ball out of it).

Stir in the peanut butter and the marshmallow creme.

Pour this nougat mixture over the top of the caramel peanut layer and place back in the freezer.

In a medium mixing bowl add the chocolate chips, remaining butter and heavy cream and microwave on medium setting for 20 second intervals until totally melted. Keep stirring.

Chop the snickers bars into small chunks.

Pour the chocolate over the top of the nougat layer then sprinkle the chopped Snickers chunks on top of the chocolate.

Add back to the freezer for 10 minutes, just enough to set the chocolate layer.