Combine brown sugar, coconut cream, syrup, and salt in a medium saucepan over medium low heat. Bring to a soft boil and stir occasionally, scraping sugar from sides of pan, for about 12 minutes or until it reaches 240 degrees F (115C) and starts to get thick and develop a dark amber color. Remove from heat and stir in vanilla and coffee then cool for about 10 minutes. 

Line an 8x8 inch pan with parchment paper and set aside. Melt the 2 tablespoons peanut butter and 1 cup chocolate in a double boiler until smooth. Scrape out into prepared pan with a rubber spatula and spread into as even a layer as you can. Place pan in fridge to harden while you make the nougat.

Pour the marshmallows and water into a glass measuring cup and warm in microwave for about 30 seconds. Remove and stir well until the mixture resembles marshmallow cream. Warm 30 seconds more if needed. Once smooth stir in the peanut butter and set mixture aside.

Combine sugar and milk in a small saucepan and bring to a soft boil over medium low heat. Boil for about 5 minutes then remove from heat and stir in salt, marshmallows, peanut butter, butter, and vanilla until melted and smooth. Remove pan with bottom layer from fridge. Add peanuts to nougat mixture and scrape out onto bottom layer. Spread as quickly and evenly as possible. Place in fridge or freezer to cool for at least 15 minutes before adding caramel.

Pour cooled caramel over nougat layer and spread gently and evenly. Place pan back in refrigerator and chill for about 30 minutes.

Melt 2 tablespoons peanut butter and 1 cup chocolate in the same double boiler until smooth. Scrape out onto chilled caramel layer with a rubber spatula and spread into an even layer. Place pan back in fridge and chill for at least 1 hour before cutting into bars and serving.

These bars are best stored in fridge and served slightly cold or not quite lukewarm because they are a bit soft at room temp.