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Instructions |
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Lightly grease one 13 x 9-inch pan.
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.
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FILLING - In a heavy saucepan melt 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 creme, 1/4 cup of peanut butter and vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
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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.
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FROSTING - In another saucepan, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup peanut butter; 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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Originally Submitted
12/12/2012
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