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.