Ingredients
2 teaspoons butter1 cup milk chocolate chips1/4 cup butterscotch chips1/4 cup creamy peanut butterFILLING:1/4 cup butter1 cup sugar1/4 cup evaporated milk1-1/2 cups marshmallow creme1/4 cup creamy peanut butter1 teaspoon vanilla extract1-1/2 cups chopped salted peanutsCARAMEL LAYER:1 package (14 ounces) caramels1/4 cup heavy whipping creamICING:1 cup (6 ounces) milk chocolate chips1/4 cup butterscotch chips1/4 cup creamy peanut butter
Preparation
Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter and set aside.
In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.
For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set.
For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight.
Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in.-wide strips, then into squares. Store in an airtight container.
