Categories: Candy
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
- Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth.
- 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).
- Put pan in the freezer while working on next layer.
- For filling layer, heat butter in heavy saucepan over medium heat until melted.
- Add the sugar and evaporated milk. Bring to boil and stir constantly for 5 minutes.
- Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
- When smooth, mix in peanuts.
- Spread over first layer. Place back in freezer as you make caramel layer.
- Unwrap caramels and place in saucepan with whipping cream.
- Stir over low heat until melted and smooth.
- Spread over filling layer, freezing again.
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For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter.
- Spread over caramel layer and then refrigerate one hour.
- Lift candy out of the pan using foil and cut into squares.