Ingredients
- ● 2 cup milk chocolate chips, divided
- ● 3/4 cup creamy peanut butter, divided
- ● 4 tbsp butter
- ● 1 cup sugar
- ● 1/2 cup evaporated milk, divided
- ● 1 1/2 cup marshmallow cream
- ● 1 tsp vanilla
- ● 1 cup salted peanuts
- ● 14 oz. caramels
Preparation
Step 1
Coat 9x13 pan with cooking spray. Set aside
First Layer:
In small microwavable bowl, combine:
1 cup milk choc chips
1/4 cup peanut butter
Microwave in two 30-second intervals, stirring after each interval.
Stir til creamy and then pour mixture in an even layer into bottom of prepared 9x13 pan.
Place in freezer
Second Layer:
In medium saucepan, melt over medium heat:
4 tbsp of butter
Add:
1 cup sugar
1/4 cup evaporated milk
Stir and bring to a boil. Boil for 3 minutes, stirring constantly
Remove from heat and add:
1 1//2 cup marshmallow cream
1/4 cup peanut butter
1 tsp vanilla
Stir til combined.
Add:
1 cup salted peanuts
Stir til combined.
Remove the pan from the freezer;
Pour mixture in an even layer over the chocolate layer.
Place back in freezer.
Third Layer:
In small saucepan add:
14 oz. bag caramels
1/4 cup evaporated milk
Cook over medium-low heat, stirring constantly, til the caramel is melted and smooth.
Remove the pan from the freezer and pour the caramel over the top in an even layer.
Place back in freezer.
Fourth Layer:
In a small microwavable bowl, combine:
1 cup milk chocolate chips
1/4 cup peanut butter
Microwave in two 30- second interval, stirring after each interval.
Stir til creamy.
Remove pan from freezer and make sure caramel layer is firm.
Once caramel is firm, pour mixture in an even layer onto the top.
Refrigerate for 1 hour or freeze for a little shorter time.