Chocolate Caramel CandyBase 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 cup marshmallow creme 1/4 cup creamy peanut butter 1 1/2 cup chopped salted peanuts Caramel layer 14 oz. package caramels 1/4 cup whipping cream Icing 1 cup milk chocolate chips 1/4 cup butterscotch chips 1/4 cup creamy peanut butter Combine first 3 ingredients in a saucepan. Stir over low heat until melted and smooth. Spread into a lightly greased 9"x13" cake pan. Refrigerate until set. Filling: Melt butter in heavy saucepan over medium heat. Add sugar and milk, bring to boil. Boil and stir 5 minutes. Remove from heat and stir in marshmallow creme, peanut butter, and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine caramels and cream in sauce pan stirring over low heat until melted and smooth. Spread over filling and refrigerate until set. In another saucepan, combine chips and peanut butter, stirring until smooth. Pour over caramel layer. Refrigerate at least 1 hour. Cut in 1-inch squares. Store in refrigerator. |
| |
