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.