Caramel

1. Place a large pot on the stove and fill with water.
2. Turn the burner on medium high heat and let the water come to a boil.
3. Remove the wrappers on the cans of sweetened condensed milk and place in the poling water.
4. Boil the two cans of sweetened condensed milk for two and a half hours.
5. Let cool and then open, pour into a glass bowl, and set aside.

Peanut Butter Nougat

1. In a stand mixer, pour egg whites and whisk on medium-high speed continuously.
2. While the egg whites are being whipped, place a small pan on the stove and turn the burner on medium high heat.
3. Add 1/2 c. of water to the pan with the raw cane sugar.
4. Continuously whisk until the sugar dissolves and the mixture starts to boil and reaches over 220 degrees.
5. Carefully pour the hot liquid into the bowl with the egg whites while the mixer is still running on medium-high speed.
6. Continue to mix on medium-high speed until the bowl is warm, approximately 5-8 minutes.
7. Using a mini food processor, chop 2/3 c. peanuts and then pour into the mixing bowl.
8. Fold the chopped peanuts and peanut butter into the fluffy egg white mixture.

Assembly

1. Line a 9×13 cake pan with parchment paper and transfer the peanut butter nougat to the pan.
2. Spread the nougat evenly on the parchment paper.
3. Heat the caramel in a small pan on low heat on the stove and add in 2 cups of peanuts once thinned.
4. Pour the caramel mixture over the nougat and spread evenly.
5. Place in the pan in the freezer and freeze for 2-3 hours.
6. Melt one cup of milk chocolate chips and 1 tsp. Crisco.
7. Pour the melted chocolate over the caramel, spreading evenly.
8. Place back in the freezer for one hour.
9. Remove from freezer and cut into small 1-2 inch squares.
10. Place back in the freezer and melt two cups of milk chocolate chips and 2 tsp. Crisco.
11. Take a few pieces of the snickers bars out of the freezer and dip in the chocolate.
12. Place on a cookie sheet lined with parchment paper.
13. Repeat this process until all snickers bars are dipped.
14. Let the chocolate harden and then refrigerate the bars in an airtight container to ensure they stay fresh.