Caramel Peanut Fudge Recipe

Ingredients
<br>- BOTTOM LAYER
<br>- 1 cup milk chocolate chips
<br>- 1/4 cup butterscotch chips
<br>- 1/4 cup creamy peanut butter
<br>- FILLING
<br>- 1/4 cup butter
<br>- 1 cup white sugar
<br>- 1/4 cup evaporated milk
<br>- 1 1/2 cups marshmallow creme
<br>- 1/4 cup creamy peanut butter
<br>- 1 teaspoon vanilla extract
<br>- 1 1/2 cups chopped salted peanuts
<br>- CARAMEL
<br>- 1 (14 ounce) package individually wrapped caramels, unwrapped
<br>- 1/4 cup heavy cream
<br>- TOP LAYER
<br>- 1 cup milk chocolate chips
<br>- 1/4 cup butterscotch chips
<br>- 1/4 cup creamy peanut butter
<br><p></p>Directions
<br>step 1: Lightly grease a 9x13 inch dish.
<br>step 2: For the bottom layer:  Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat.  Cook and stir until melted and smooth.  Spread evenly in prepared pan.  Refrigerate until set.
<br>step 3: For the filling:  In a heavy saucepan over medium-high heat, melt butter.  Stir in sugar and evaporated milk.  Bring to a boil, and let boil 5 minutes.  Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla.  Fold in peanuts.  Spread over bottom layer, return to refrigerator until set.
<br>step 4: For the caramel:  Combine caramels and cream in a medium saucepan over low heat.  Cook and stir until melted and smooth.  Spread over filling.  Chill until set.
<br>step 5: For the top layer:  In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter.  Cook and stir until melted and smooth.  Spread over caramel layer.  Chill 1 hour before cutting into 1 inch squares.
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Ingredients
- BOTTOM LAYER
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
- FILLING
- 1/4 cup butter
- 1 cup white sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow creme
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped salted peanuts
- CARAMEL
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 1/4 cup heavy cream
- TOP LAYER
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter

Directions
step 1: Lightly grease a 9x13 inch dish.
step 2: For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
step 3: For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
step 4: For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
step 5: For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

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