Courtesy of Susan!
BOTTOM LAYER:
1 c milk chocolate chips
1/4 c butterscotch chips
1/4 c creamy peanut butter
FILLING:
1/4 c butter
1 c white sugar
1/4 c evaporated milk
1 1/2 c marshmallow cream
1/4 c creamy peanut butter
1 t vanilla extract
1 1/2 c chopped salted peanuts
CARAMEL:
1 - 14 oz. pkg caramels, unwrapped
1/4 c heavy cream
TOP LAYER:
1 c. milk chocolate chips
1/4 c butterscotch chips
1/4 c peanut butter
1. Lightly grease a 9x13" pan.
2. For bottom layer: Combine 1 c. milk chocolate chips, 1/4 c. butterscotch chips & 1/4 c peanut butter in a small saucepan over low heat. Cook & stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
3. For the filling: In a heavy saucepan over medium-high heat melt butter. Stir in sugar & evaporated milk. Bring to a boil & let boil for 5 minutes. Remove from heat & stir in marshmallow cream, 1/4 peanut butter & vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
4. For the caramel: Combine the caramels and cream in a medium saucepan over low heat. Cook & stir until melted and smooth. Spread over filling. Chill until set.
5. For top layer: Combine 1 c. milk chocolate chips, 1/4 c. butterscotch chips & 1/4 c peanut butter in a small saucepan over low heat. Cook & stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1" squares.
