Chocolate Caramel Candy

By Caryl

Ingredients

• FILLING:
• Ingredients
• 2 teaspoons butter
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
• 1/4 cup butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1-1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon Spice Islands® pure vanilla extract
• 1-1/2 cups chopped salted peanuts
• CARAMEL LAYER:
• 1 package (14 ounces) caramels
• 1/4 cup heavy whipping cream
• ICING:
• 1 cup (6 ounces) milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Details

Servings 96
Adapted from tasteofhome.com

Preparation

Step 1

Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside.

In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.

For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.

For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over filling. Refrigerate until set.

For icing, 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 4 hours or overnight.

Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.



Nutrition Facts: 1 serving equals 86 calories, 5 g fat (2 g saturated fat), 4 mg cholesterol, 41 mg sodium, 10 g carbohydrate, trace fiber, 2 g protein.