Average Rating: 4.760563TOTAL TIME: Prep: 45 min. + chilling
YIELD: about 8 dozen.Ingredients
- 2 teaspoons butter
- 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 creme
- 1/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1-1/2 cups chopped salted peanuts
CARAMEL LAYER:- 1 package (14 ounces) caramels
- 1/4 cup heavy whipping cream
ICING:- 1 cup (6 ounces) milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
Instructions
- 1. Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container.
Nutrition Facts
1 piece: 86 calories, 5g fat (2g saturated fat), 4mg cholesterol, 41mg sodium, 10g carbohydrate (9g sugars, 0 fiber), 2g protein.
