Ingredients
- 1 cup milk choc chips
- ¼ cup butterscotch chips
- ¼ cup peanut butter
- ¼ cup butter
- 1 cup sugar
- ¼ cup evaporated milk
- 7.5 ounces marshmallow cream, jar
- 1 teaspoon vanilla
- ¼ cup peanut butter
- 1 ½ cups honey roasted peanuts
- 14 ounces caramels, package
- ¼ cup whipping cream
- 1 cup milk choc chips
- ¼ cup butterscotch chips
- ¼ cup peanut butter
Directions
Combine first three ingredients in saucepan. Stir until melted and smooth. Spread onto the bottom of a lightly greased 9x13 pan lined with foil. Put pan in freezer while working on next layer Heat butter in saucepan until melted. Add the sugar and milk. Bring to boil and stir constantly for 5 minutes. Remove from heat and stir in the marshmallow cream, vanilla, and peanut butter. When smooth, mix in nuts. Spread over the first layer. Place back in freezer. Unwrap caramels and place in saucepan with whip cream. Stir over low heat until melted and smooth. Spread over filling layer, freezing again. For icing, repeat the first layer with the milk chips, butterscotch chips and peanut butter. Spread over caramel layer and then refrigerate one hour. Lift candy out of the pan using the foil and cut into squares. |