Line an 8x8 square pan with parchment paper. In a large bowl, mix together peanut butter, melted butter, and powdered sugar. Once mixed, add in marshmallow fluff. Fold together until smooth, about 1 minute. Add to parchment lined square pan and pour peanut on top. Allow to sit in the refrigerator for 30 minutes.

While the nougat is setting, start on the caramel. Add sugar to a medium sized sauce pan over medium heat. Stir every 20-30 seconds and watch closely as sugar begins to melt. When all sugar has melted and all clumps are gone, remove from heat and add in butter. The sugar will fizzle quite a bit, this is a good thing! Stir constantly and add heavy cream once butter has melted, continuing to stir until caramel is smooth. Add salt and stir until mixed in. Pour caramel on top of nougat/peanut layer and return to the refrigerator to cool for an additional 30 minutes.

In a large bowl, melt semi-sweet and dark chocolate chips together as per package instructions (typically 30 seconds in the microwave, stir, and then an additional 15 seconds until fully melted).

Remove nougat/caramel layer from the refrigerator and pull out of pan. Cut in half and then cut again into bite size pieces. Add pieces to a cooling rack and spoon chocolate on top. Once fully covered, return to a piece of parchment paper and return to the refrigerator to set, about 20 minutes.

Garnish with additional chocolate drizzle and/or flake salt!