Combine the first three ingredients in a small saucepan.
Stir over low heat until melted and smooth.
Spread into bottom of lightly greased 9×13 pan.Refrigerate until set (or put in deep freezer for about 20 minutes).
For filling, melt butter in a heavy saucepan over medium-high heat.Add sugar and milk.
Bring to boil, boil and stir for 5 minutes.
Remove from the heat and stir in marshmallow creme, peanut butter and vanilla.Add peanuts.
Spread over first
layer.Refrigerate until set.
Combine caramels and cream in saucepan, stir over low heat until melted and smooth.Spread over filling layer and refrigerate until set.
In another saucepan combine chips and peanut butter, stir over low heat until melted and smooth.Pour over caramel layer.
Refrigerate at least one hour (I usually do much longer before cutting).Cut into 1 inch squares.
Store in airtight container in refrigerator (will keep a long time).