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 prepared Oreo Cookie Crust. Set aside.

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 nougat. Set aside.

Melt chocolate chips over low heat in the top of a double boiler; stir often until melted. Pour over caramel mixture. Sprinkle top with chopped peanuts. Cool in refrigerator until firm. Serve, however, at room temperature. Yield: One 8-inch pie.