For the salted nut roll bars: Spread half the peanuts in a 9'' x 13'' pan.

In a medium pan over medium heat, melt the peanut butter chips, sweetened condensed milk, and butter.

Once melted, add the marshmallows and quickly fold together. The goal is to still have the marshmallows intact, so don’t stir too much as it will break them up and cause them to melt into the peanut butter mixture. Spread this mixture evenly over the peanuts.

Sprinkle remaining peanuts over the top and press in with the flat side of a spatula or large spoon. If you like the Salted Nut Roll candy bar, without the added caramel & chocolate, then you are done now. Just refrigerate for an hour to set.

Cut into bars, whatever size you choose. Or to mimic the elongated candy bar shape, cut into 3'' x 1-½'' bars. From a short edge of the pan, cut 1-½'' rows, and then cut each row into 3 pieces. ENJOY!!

For the caramel dip: Note that the nut roll bars should be thoroughly chilled before adding the caramel dip - I'd even suggest freezing the bars for about 1 hour before dipping. In a medium bowl, microwave the caramels, butter, and milk in 15-minute intervals, stirring the mixture between each interval. Take care to not let it scorch. Transfer caramel mixture to a small bowl with tall sides (or a mug, ramekin, jar etc.) that will allow the salted nut roll to be dipped into it sufficiently.

Lay a piece of parchment paper (don’t use wax paper!) onto 2 cookie sheets or rimmed sheet pans.

Dip the chilled cut bars halfway into the caramel. Use a spoon to aid the caramel covering, if needed. Let excess caramel run back into the bowl - then slide the bottom of the bar along the edge of the bowl, to remove excess caramel. Set on parchment paper and repeat with remaining bars. Place pan in the refrigerator to let caramel set. Once set, if the caramel has pooled around the base of the bar, you can easily trim the caramel with a sharp knife, if desired.

For the chocolate dip: In a small bowl, gently microwave the chocolate chips and chocolate bark on low heat, in short intervals - take care to not let it scorch. Once the chocolates are a little more than halfway melted, just stir until they melt all the way. Let cool until just barely warm and transfer to another small bowl with tall sides for dipping.

Now dip the chilled caramel-dipped salted nut roll bars into the chocolate, leaving a bit of the caramel showing. Shake off excess chocolate and slide the bottom of the fully dipped bar along the edge of the bowl, to remove excess chocolate. Set on parchment paper and repeat with remaining bars. If desired, sprinkle with sea salt flakes. Place pan in the refrigerator to set.