1️⃣ Prepare the pan:
Line a 9×5-inch loaf pan (or 8×8 square pan) with parchment paper, leaving excess hanging over the sides. This makes removing bars easy later.

2️⃣ Make the crunch base:
In a bowl, mix honey graham cereal and chopped peanuts.
In a microwave-safe bowl, heat butterscotch chips in 30‑sec intervals, stirring until smooth. Pour over the cereal-peanut mix and stir thoroughly. Press firmly into the bottom of the prepared pan. Chill for 10 minutes in the fridge.

3️⃣ Create the caramel‑nougat layer:
In a small saucepan over medium heat, melt butter. Add brown sugar and heavy cream, stirring until dissolved. Bring to a low boil and simmer for 2 minutes, stirring constantly. Remove from heat, stir in vanilla and salt. Let cool slightly, then pour over the chilled base. Smooth evenly and refrigerate again for 15 minutes until set.

4️⃣ Add the chocolate layer:
In a microwave-safe bowl, melt chocolate chips and peanut butter (if using) together in 30‑second intervals until smooth. Pour over the caramel layer and spread evenly. Let the bars chill in the fridge for at least 1 hour, or until completely firm.

5️⃣ Slice and serve:
Use the parchment overhang to lift from the pan. Place on a cutting board and cut into 12 bars. Keep refrigerated until ready to serve—these bars are rich!