Chocolate Caramel Candy

Submitted By Trisha Price

1 Cup milk chocolate chips
1/4 Cup butterscotch chips
1/4 Cup cream peanut butter

Filling:
1/4 Cup butter or margarine
1 Cup sugar
1/4 Cup evaporated milk
1 1/2 Cup marshmallow creme (7 oz.)
1/4 Cup creamy peanut butter
1 tsp. vanilla
1 1/c Cup chopped salted peanuts

Caramel layer:
1 pkg. caramels (14 oz)
1/4 Cup whipping cream

Icing:
1 Cup milk chocolate chips
1/4 Cup butterscotch chips
1/4 Cup creamy peanut butter

1. Combine the first 3 ingredients in small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 9 x 13 inch pan. Refrigerate until set.


2. For filling, melt butter in saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over 1st layer. Refrigerate until set.


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


4. 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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