Prepare a baking pan (20cm x 20cm) by layering with plastic wrap.
For the Fudge: At medium heat melt butter in a saucepan, then add brown sugar and milk and mix until combined. Then bring the mixture to boil without stirring it anymore, about 2 to 3 minutes.
Remove saucepan from heat and add the peanut butter. Add the hot mixture and mix until fully incorporated. In another bowl combine confectioner’s sugar and vanilla extract until a smooth caramel comes out.
Pour into the prepared baking pan and let it cool for 5 to 10 minutes. Then put in the fridge for another 30 minutes.
For the peanut butter chocolate layer: Over a waterbath melt both of the chocolates together with the peanut butter. When completely melted pour over the peanut butter fudge.
For the topping: Prepare a tray by layering it with baking paper. Cut peanuts into smaller chunks. In a saucepan caramelize white sugar until completely dissolved, when it turns light brown deglaze with some water (about 40ml). Add the peanuts and stir until all peanuts are covered with caramel. Spread on the prepared baking paper. Let it cool.
When topping is cooled completely break/cut into smaller chunks. Spread over the chocolate layer and cut fudge into smaller pieces.