Chocolate Caramel Candy
(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
-
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.
-
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.
-
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.
-
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.
-
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.