1. Prepare the pan
Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment.
2. Make the chocolate base
Melt the milk chocolate chips in a microwave-safe bowl in 20–30 second intervals, stirring well between each interval.
Once smooth, spread the melted chocolate evenly across the bottom of the prepared pan.
Place in the refrigerator for about 15 minutes, or until the chocolate is firm.
3. Make the nougat
In a large bowl, beat the softened butter until creamy.
Add the marshmallow creme, sweetened condensed milk, and vanilla. Beat until smooth.
Gradually add the powdered sugar and mix until you have a thick, fluffy mixture.
4. Add the nougat layer
Remove the chilled chocolate base from the refrigerator.
Gently spread the nougat mixture evenly over the chocolate layer. Use a lightly greased spatula to make spreading easier.
Return the pan to the refrigerator while preparing the caramel.
5. Melt the caramel
Place the soft caramel candies, heavy cream, and butter in a saucepan over low heat.
Stir constantly until the caramel is completely melted and smooth.
6. Add the caramel
Pour the warm caramel over the nougat layer.
Carefully spread it into an even layer with a spatula.
Refrigerate for 20–30 minutes, or until the caramel has firmed up.
7. Make the chocolate topping
Melt the remaining milk chocolate chips in the microwave in short intervals, stirring after each one.
If desired, stir in the coconut oil or shortening to make the chocolate smoother and easier to spread.
8. Cover the bars
Spread the melted chocolate evenly over the caramel layer.
Refrigerate for at least 1 hour, or until completely firm.
9. Cut into bars
Lift the entire candy slab from the pan using the parchment-paper overhang.
Allow it to sit at room temperature for about 5–10 minutes, then use a sharp knife to cut it into bars.
10. Serve and store
Serve chilled or slightly softened at room temperature.
Store the bars in an airtight container in the refrigerator for up to 1 week.
Tip: For clean layers, chill each layer until firm before adding the next. Letting the finished bars sit for a few minutes before cutting will make the chocolate easier to slice without cracking.
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