1. Line 8 x 8″ baking pan with aluminum foil. Extend foil over sides and bottom of pan. Extending foil on sides will help release the candy from the pan for easy cutting. Set aside.
2. In medium microwave safe bowl, combine 2 cups chocolate chips & vegetable oil, stir to coat. Microwave at 30 second intervals until completely melted and smooth.
3. Pour one cup of melted chocolate in bottom of foil lined pan. Reserve remaining 1 cup.
4. Place chocolate in refrigerator to chill 15-20 minutes.
5. In large microwave-safe bowl, combine caramels and cream together. Heat at 100% at 40 second intervals until caramels are melted, stir to combine cream, butter and caramels until smooth.
6. Add chopped peanuts to caramel, stir to mix. Pour caramel mixture over chilled chocolate. Return to refrigerator to chill 15 -20 minutes.
7. With reserved 1 cup melted chocolate, pour over chilled caramel nut layer. Return to refrigerator to chill for 1 hour.

To serve:  Remove caramels from pan using foil extensions as handles, release candy from foil.  Cut into desired squares or rectangles.  1″ x 1″ or 1″ x 2″.