Snickers Fudge

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 tsp. 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. creamy peanut butter

1. Lightly grease a 9x13 inch pan .

2. For bottom layer: Combine 1 c. milk chocolate chips, 1/4 c. butterscotch chips, and 1/4 c. peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.

3. For the filling: In a heavy saucespan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil for 5 min. Remove from heat and stir in marshmallow cream, 1/4 c. peanut butter and
vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.

4. 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 unitl set.

5. For the top layer: In a small saucespan over low hear, combine 1 c. milk chocolate chips, 1/4 c. butterscotch chips, and 1/4 c. peanut butter. Cook and stir until melted and smooth. Spread over caramel layer, Chill 1 hour before cutting into 1 inch squares.