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CHOCOLATE CARAMEL CANDY




Source of Recipe


Jan Taylor


List of Ingredients




1 cup (6 oz.) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

FILLING:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow crème
1/4 cup creamy peanut butter
1 tsp. vanilla extract
1-1/2 cups chopped salted peanuts

CARAMEL LAYER:
1 package (14 oz.) caramels
1/4 cup whipping cream

ICING:
1 cup (6 oz.) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Recipe



Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13-in. x 9-in. 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 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

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-inch squares. Store in the refrigerator.

Makes about 8 dozen.

ENJOY!

Jan