Chocolate Caramel Candy

1 cup milk chocolate chips
1/4 cup peanut butter
1/4 cup butterscotch chips

--Filling--
1/4 cup butter
1/4 cup evaporated milk
1/4 cup creamy butter
1 1/2 cups chopped salted peanuts
1 cup sugar
1 1/2 cups marshmallow cream
1 teaspoon vanilla

--Caramel Layer--
14 ounces caramels
1/4 cup whipped cream

--Icing--
1 cup milk chocolate chips
1/4 cup creamy peanut butter
1/4 cup butterscotch chips

Combine the 1st 3 ingredients in a small saucepan. Stir over low heat until melted and smooth. Spread on the bottom of a greased 13 x 9 pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over 1st layer. Refrigerate until set.

Combine the caramels and creme in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least an hour.

Cut into 1" squares. Store in the refrigerator.