Combine the first 3 ingredients in a small
saucepan; stir over low heat until melted and
smooth. Spread onto the bottom of a lightly
greased 13 x 9 x 2 in. pan. Refrigerate until set.
For Filling- melt butter in a heavy saucepan over
medium-high heat. Add sugar and milk. Bring to a
boil; boil and stir for 5 min. Remove from heat;
stir in the marshmallow cream, peanut butter and
vanilla. Add peanuts. Spread over first layer.
Refrigerate until set.
Carmel Layer- Combine caramels and cream in a
saucepan; stir over low heat until melted and
smooth. Spread over the filling. Refrigerate until
set.
Icing- In another saucepan, combine chips and
peanut butter; stir over low heat until melted and
smooth. Pour over the caramel layer. Refrigerate
for at least 1 hour. Cut into 1 in. squares. Store
in the refrigerator.
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