Chocolate Caramel Layer Candy
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
FILLING:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
CARAMEL LAYER:
1 14 ounce package caramels
1/4 cup whipping cream
ICING:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the first three ingredients in a mall saucepan; stir over
low heat until melted and smooth. Spread onto the bottom of a
lightly greased 13x9x2 inch pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over
medium-high heat. Add sugar and milk. Bring to a boil. Boil and stir
for 5 minutes.
Remove from the heat; stir in the marshmallow creme, peanut butter
and vanilla. Add peanuts. Spread over the first layer. Refrigerate
until set. Combine the caramels and cream 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 the
caramel layer.
Refrigerate for at least 1 hour. Cut into 1 inch
squares. Store in refrigerator.
Yield: about 8 dozen. |