Chocolate Caramel Candy
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
Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside. 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.
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. 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.
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. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Makes about 8 dozen.
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