Combine corn syrup, 2 Tablespoons softened butter, vanilla, peanut butter and salt in a large mixing bowl. Beat with mixer on high speed until creamy. Slowly add powdered sugar, beating until well mixed (mixture may appear crumbly). Remove mixture from bowl; with your hands, press it into a lightly greased 9x9-inch pan (may line the pan with aluminum foil for easy removal). Set in refrigerator.

Combine caramels, remaining 2 Tablespoons butter and 2 Tablespoons water in the top of a double boiler; melt over low heat, stirring often. When the caramel mixture is melted, stir in peanuts. Pour the mixture over the refrigerated nougat in the pan. Let cool in refrigerator.

Melt chocolate chips and paraffin over low heat in the top of a double boiler; stir often until melted.

When refrigerated mixture is firm, remove from pan and cut into squares. Dip each square in chocolate; allow excess chocolate to drip off. Place on waxed paper to cool at room temperature. This could take several hours, but the candy will set best this way (if in a hurry, the candy may be cooled in the refrigerator). Yield: About 2 dozen.