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Prepare a parchment-lined sheet tray sprayed with cooking spray and set up a double boiler with a ¼ pot of water over low heat. Bring to a boil and place a glass or stainless steel bowl over the hot water.
Prepare nougat in a small saucepan over low heat, first melting peanut butter and marshmallow fluff, then mixing in the powdered sugar with a wooden spoon until the mixture in smooth and pale in color. Remove from heat.
Pour peanut butter filling onto the tray using a spatula. Gently shape the mixture into an even flat square of filling, sprinkle with chopped peanuts, and firmly press them into the nougat. Let the nougat cool for 10 minutes.
Prepare each date by cutting a slit in the middle of the date, opening and removing the pit of each date.
Add milk chocolate and peanut butter to the double boiler bowl, and gently fold together until the chocolate becomes silky smooth. Turn off the heat and leave the bowl above boiling water.
Cut the nougat into 16 even pieces, and squish each square into the center of each pitted date.
Dip each nougat-filled date into the melted chocolate using a toothpick, then place it onto a parchment-lined sheet tray and sprinkle with flakey salt. Repeat with remaining.
Place in refrigerator until set and enjoy!