Chocolate Caramel Candy (w/peanut butter)

By MarieR

Ingredients

• FILLING:
• 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 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

Preparation

Step 1

Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside.

In a small saucepan, combine 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 5 minutes. Remove from heat; stir in 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 caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. 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 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.