chocolate caramel candy

Ingredients

• Servings: 8
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
• 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
• 1 (14 ounce) package caramels
• 1/4 cup heavy whipping cream
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Recipe

• lightly grease one 13 x 9 inch pan.
• to make base: combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. cook, stirring constantly, over low heat until melted and smooth. spread into the bottom of the prepared pan. refrigerate until set.
• to make filling: in a heavy saucepan melt the butter over medium-high heat. stir in sugar and evaporated milk. bring mixture to a boil and stir for 5 minutes. remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. add the peanuts, and spread over the base layer. refrigerate until set.
• to make caramel layer: combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. spread over the top of the filling and refrigerate until smooth.
• to make frosting layer: in another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. pour over the caramel layer. refrigerate for at least 1 hour. cut into 1 inch squares. store in the refrigerator.