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Ingredients
- Bottom Layer:
- 1 cup (6 ounces) milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
- Filling:
- 1/4 cup butter or margarine
- 1 cup sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow crème
- 1/4 cup creamy peanut butter
- 1 tsp vanilla
- 1 1/2 cups chopped salted peanuts
- Caramel layer:
- 1 package (14 ounces) caramels
- 1/4 cup whipping cream
- Icing:
- 1 cup (6 ounces) milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
Details
Servings 96
Level of difficulty Average
Cost Expensive
Preparation
Step 1
Line a 13 in X 9 in X 2 inch pan with foil; butter the foil and set aside. Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread into prepared pan. Chill until set. For filling, melt the butter in a heavy saucepan over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium low; boil and stir for 5 minutes. Remove from the heat; stir in marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Chill until set. Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over filling. Chill until set. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Chill for at least 4 hours. Remove from the refrigerator 20 minutes before cutting. Remove from the pan; cut into 1 inch squares. Yield: about 8 dozen.
Can be frozen
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