Chocolate Caramel Layer Candy recipe
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Filling:
1/4 cup butter
1 cup granulated 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
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
Combine the first three ingredients in a mall saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2-inch pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil. Boil and stir for 5 minutes.
Remove from the heat; stir in the Marshmallow Creme, peanut butter and vanilla extract. Add peanuts. Spread over the first layer. Refrigerate 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 squares. Store in refrigerator.
Yields about 8 dozen.
