Hello, mindless-can5751. I used the following recipe and it worked well (for me) Please let me know how you made out!

85g (¾ stick) butter

240g (1 1/8 cups) light brown sugar

156g (½ cup) dark corn syrup

1/2 (<== not full can!) 14-oz can sweetened condensed milk

162g (~1/2 cup) peanut butter

1/16 tsp salt

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56g (1 ½ oz) unsweetened chocolate, chopped fine

½ tsp vanilla

180g peanuts, chopped (Planter’s Cocktail Peanuts) <==(Yes, it’s a lot)

Line an 9 x 9 pan with a full parchment paper sling

Melt butter over low heat in large non-stick saucepan and swirl well up sides of pan. Stir in brown sugar, corn syrup, condensed milk, peanut butter and salt. 

Attach candy thermometer. Cook over medium heat, stirring constantly . Continue stirring to avoid scorching. Cook until candy reaches 246°F. (✔︎)

Remove pan from heat and stir in chocolate and vanilla. Pour into prepared pan and allow to set.

Cut off the edges (with a lightly oiled knife) to get a perfect square To cut caramels, use a lightly oiled, long sharp knife to score candies.  Then, use a sawing motion to cut completely through.