Make room in the freezer for your 12 x 16 baking sheet tray that you will make your candy on, and butter your sheet pan well.
Melt the all 3 chips and peanut butter in a double boiler (or saucepan/over water pan), stirring frequently over medium-high heat for 1 minute. Turn off heat.
Spread ½ of the melted chocolate mixture onto a buttered 12 x 16 baking sheet. Freeze for 10-15 minutes until firm.
In a (clean) medium saucepan, melt the butter, heavy whipping cream, Jello vanilla pudding mix, and maple flavoring. Melt and bring to a boil (it will separate). Remove from heat and mix using a hand mixer in the confectioner's sugar, and it will come together.
Next, spread the nougat evenly over the chilled chocolate layer. Freeze for 10-15 minutes until firm.
Meanwhile, add the peanuts to the remaining other ½ chocolate mixture and then spread evenly over the nougat layer.
Freeze for 30 minutes. Cut into ¾-1 inch squares. Serve in small mini candy/baking paper cups.
Nut Goodie Candy will melt a bit at room temperature, and it awesome right from the freezer.