Ingredients

• BOTTOM LAYER
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
• FILLING
• 1/4 cup butter
• 1 cup white sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts
• CARAMEL
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1/4 cup heavy cream
• TOP LAYER
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Directions

1. Lightly grease a 9×13 inch dish.

2. Bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup

3. butterscotch chips and 1/4 cup creamy peanut butter in a small

4. saucepan over low heat. Cook and stir until melted and smooth. Spread

5. evenly in prepared pan. Refrigerate until set.

6. Filling: In a heavy saucepan over medium-high heat, melt butter. Stir

7. in sugar and evaporated milk. Bring to a boil, and let boil 5

8. minutes. Remove from heat and stir in marshmallow creme, 1/4 cup

9. peanut butter and vanilla. Fold in peanuts. Spread over bottom layer,

10. return to refrigerator until set.

11. Caramel: Combine caramels and cream in a medium saucepan over low

12. heat. Cook and stir until melted and smooth. Spread over filling.

13. Chill until set.

14. Top layer: In a small saucepan over low heat, combine 1 cup milk

15. chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut

16. butter. Cook and stir until melted and smooth. Spread over caramel

17. layer.

18. Chill 1 hour before cutting into 1 inch squares.

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