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 sugar
• 1/4 cup evaporated milk
• 1 (7 1/2 ounce) jar marshmallow cream
• 1 teaspoon vanilla
• 1/4 cup creamy peanut butter
• 1 1/2 cups honey roasted peanuts
• Caramel Layer
• 1 (14 ounce) package caramels
• 1/4 cup whipping cream
• Icing
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Directions

1. Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth.
2. Spread onto the bottom of lightly greased 9 × 13-inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of pan when finished).
3. Put pan in the freezer while working on next layer.
4. For filling layer, heat butter in heavy saucepan over medium heat until melted.
5. Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes.
6. Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
7. When smooth, mix in peanuts.
8. Spread over first layer. Place back in freezer as you make caramel layer.
9. Unwrap caramels and place in saucepan with whipping cream.
10. Stir over low heat until melted and smooth.
11. Spread over filling layer, freezing again.

12. For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter.

13. Spread over caramel layer and then refrigerate one hour.
14. Lift candy out of the pan using foil and cut into squares.

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