Chocolate Caramel Candy

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(from Larissa84’s recipe box)

What I did was I let the final icing layer set at room temp for several hours prior to putting it in the fridge. I let it set overnight and then when I took it out I let it get to room temp (approx 1 hour) then cut with a paring knife.

Source: Taste of Home

Prep time: 45 minutes
Serves 96 people

Categories: Candies, Christmas, Fall, Winter, sweets

Ingredients

  • 2 teaspoons butter
  • 1 cup HERSHEY®’S Milk Chocolate Baking Chips
  • 1/4 cup HERSHEY®’S Butterscotch Chips
  • 1/4 cup creamy peanut butter
  • FILLING:
  • 1/4 cup butter
  • 1 cup 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 LAYER:
  • 1 package (14 ounces) caramels
  • 1/4 cup heavy whipping cream
  • ICING:
  • 1 cup (6 ounces) HERSHEY®’S Milk Chocolate Baking Chips
  • 1/4 cup HERSHEY®’S Butterscotch Chips
  • 1/4 cup creamy peanut butter

Directions

  1. Line a 13-in. × 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

  2. For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

  3. For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.

  4. For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 4 hours or overnight.

  5. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.

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