Chocolate Caramel Candy
Chocolate Caramel Candy
1 cup 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 creme
1/4 cup creamy peanut butter
1 tsp. vanilla extract
1 1/2 cups chopped salted peanuts
Caramel Layer:
1 pkg. (14 oz.) caramels
1/4 cup whipping cream
Icing:
1 cup milk cocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
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. 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 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 refrigerator.
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