Chocolate Caramel Candy Recipe

Ingredients
<br>- 1 cup milk chocolate chips
<br>- 1/4 cup butterscotch chips
<br>- 1/4 cup creamy peanut butter
<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>- 1 (14 ounce) package caramels
<br>- 1/4 cup heavy whipping cream
<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 one 13 x 9 inch pan.
<br>step 2: To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
<br>step 3: To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
<br>step 4: To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
<br>step 5: To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and 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 the refrigerator.
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Ingredients
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
- 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
- 1 (14 ounce) package caramels
- 1/4 cup heavy whipping cream
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter

Directions
step 1: Lightly grease one 13 x 9 inch pan.
step 2: To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
step 3: To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
step 4: To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
step 5: To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and 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 the refrigerator.

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