Grease a 9 x 13 pan and line the bottom with parchment paper. In a double boiler melt the chocolate and peanut butter (bottom layer). Stir until smooth and spread into the prepared pan. Chill for about 30 minutes in the refrigerator or freezer.
In a mixing bowl, beat the peanut butter, butter, sugar, vanilla until creamy (2nd layer). Spread ontop of the bottom layer. Cover the peanut butter layer evenly with the pretzels.
Using the double boiler again, melt the caramel and heavy cream (4th layer) just until melted and pour evenly on top of the pretzel layer. Add nuts (5th layer) evenly on top and refrigerate until set (approx. 30 minutes).
Use the double boiler to melt together the chocolate and peanut butter (top layer).
Pour the mixture evenly on top of the bars and refrigerate until set-up.
Cut into squares and store the bars in an airtight container in the refrigerator.
This recipe is from Wicked Restaurant and Wine Bar at 680 Falmouth Road (Route 28) in Mashpee. 508-477-7422 wickedrestaurant.com