Categories: Candy
Ingredients
- 1 C milk chocolate chips
- 1/4 C butterscotch chips
- 1/4 C creamy peanut butter
- FILLING
- 1/4 C butter or margarine
- 1 C sugar
- 1/4 C evaporated milk
- 1-1/2 C marshamallow creme
- 1/4 C creamy peanut butter
- 1 tsp vanilla extract
- 1-1/2 C chopped salted peanuts
- CARAMEL LAYER
- 1 pkg (14 oz.) caramels
- 1/4 C whipping cream
- ICING
- 1 C milk chocolate chips
- 1/4 C butterscotch chips
- 1/4 C creamy peanut butter
Directions
-
Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9 × 13 pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boi; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over the 1st layer. Refrigeratae until set. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. 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 1 hour. Cut into 1 inch pieces. Store in the refrigerator.