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. |