Prep Time::30 mins
Cook Time::30 mins
Additional Time:: 1 hr 20 mins
Total Time:: 2 hrs 20 mins
Servings::96
Yield::8 dozen
Ingredients
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BOTTOM LAYER
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
FILLING
¼ cup butter
1 cup white sugar
¼ cup evaporated milk
1 ½ cups marshmallow creme
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cups chopped salted peanuts
CARAMEL
1 (14 ounce) package individually wrapped caramels, unwrapped
¼ cup heavy cream
TOP LAYER
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
Directions
Lightly grease a 9×13 inch dish.
For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.