Ingredients
1 C. Milk Chocolate chips
¼ C. butterscotch chips
¼ C. creamy peanut butter
Filling
¼ C. butter
1 C. white sugar
¼ C. evaporated milk
1 ½ C. Marshmallow creme
¼ C. creamy peanut butter
1 tsp. Vanilla extract
1 ½ C. chopped peanut butter
Caramel
1 (14 oz.) individually wrapped caramels
¼ C. heavy cream
Top Layer
1 C. milk chocolate chips
¼ C. butterscotch chips
¼ C. creamy peanut butter
Directions
1.Lightly grease a 9 X 13 pan
2.For the bottom layer: combine all ingredients in a small saucepan over low heat until melted and smooth. Spread evenly in prepared pan. Fridge till set.
3.For the filling: In a heavy saucepan over med-hi heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil-- for five minutes. Remove from heat, stir in marshmallow creme, peanut butter, and vanilla. Fold in peanuts. Spread over bottom layer, return to fridge until set.
4.For the caramel: combine both in a med. Sauce pan over low until melted and smooth. Spread over filling. Chill until set.
5.For the top layer: In a small saucepan over low heat, combine all ingredients- cook until melted and smooth. Spread over the caramel layer. Chill one hour before cutting into 1 inch squares.
2 comments:
Made this a few year ago.. its really good!! just alot of setting and if your impatient like me.. it can be pure torture cuz it looks so yummy
Hi Mary Beth! How are you doing? In replying regarding this. Susan and I usually make that along with other batch of different recipes to fill out a Christmas cookie platter to pass out to everyone. It usually take us all day long to cook all of those delicious batches. So we just do that on side.
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