Preheat the oven to 250 degrees F. Line a baking sheet with sides with parchment paper.

To the baking sheet, add the sugar, vanilla bean and bourbon. Toss well to combine and moisten the sugar. Place on the middle rack of the oven and bake for 1 hour 1 hour 30 minutes, tossing the sugar twice throughout cooking. The sugar is done when it feels dry to the touch and has a golden, caramel hue to it. It is OK if some of the sugar clumps together, but you don't want any giant clumps, break those up while the sugar is still warm. Mix in a pinch of salt. Let cool completely before storing. Can be stored in an airtight container for up to 2 months.

Chop you peanut butter cups into chunks and then place in a bowl in the freezer.

Spray an 8-inch square pan with cooking spray and then line with parchment paper.

In a medium saucepan, heat the semi sweet chocolate, milk chocolate, condensed milk and cream over low heat until melted and smooth. Remove from heat; stir in bourbon, vanilla, salt and peanut butter cups. Mixture will be thick, but stir slowly until combined being careful not to break the peanut butter cups up too much.

Spread the mixture in the prepared pan. Sprinkle with the bourbon sugar. Refrigerate about 1 hour or until set.

Cut with sharp knife into 4 rows by 4 rows. Store in airtight container in refrigerator.