- Prep
- 30 Minutes
- Cook
- 30 Minutes
- Total
- 2 Hours 20 Minutes
- Makes
- 96 servings
Ingredients
Method
- Lightly grease a 9x13 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.