Although this is a popular holiday treat, it
can truly be enjoyed any time of year. They're so good, you'll have to
lock them away before they get gobbled up.
Ingredients
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup creamy peanut butter
1 tsp. vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 oz.) pkg. caramels
1/4 cup heavy whipping cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Methods/steps
Lightly grease one 13 x 9 inch pan.
To Make Base: Combine 1-cup milk chocolate chips, 1/4 cup butterscotch
chips and 1/4-cup creamy peanut butter in a small saucepan. Cook,
stirring constantly, over low heat until melted and smooth. Spread into
the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high
heat. Stir in sugar and evaporated milk. Bring mixture to a boil and
stir for 5 minutes. Remove from heat and stir in the marshmallow cream,
1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and
spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan;
stir over low heat until melted and smooth. Spread over the top of the
filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine 1-cup milk chocolate
chips, 1/4 butterscotch chips and 1/4-cup 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 the refrigerator.
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