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Category: Candy
Prep Time: Cook Time: Total Time:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Filling
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 tsp vanilla extract
1 1/2 cups chopped salted peanuts
Caramel Layer
1 (14 oz) pkg caramels
1/4 cup whipping cream
Icing
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the first three ingredients in a mall saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9 inch pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil. Boil and stir for 5 minutes. Remove from the heat; stir in the Marshmallow Creme, peanut butter and vanilla extract. Add peanuts. Spread over the first layer. Refrigerate until set.
Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
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. Yields about 8 dozen.
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CHOCOLATE CARAMEL LAYER CANDY
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Category: Candy
Prep Time: Cook Time: Total Time:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Filling
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 tsp vanilla extract
1 1/2 cups chopped salted peanuts
Caramel Layer
1 (14 oz) pkg caramels
1/4 cup whipping cream
Icing
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the first three ingredients in a mall saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9 inch pan. Refrigerate until set.
For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil. Boil and stir for 5 minutes. Remove from the heat; stir in the Marshmallow Creme, peanut butter and vanilla extract. Add peanuts. Spread over the first layer. Refrigerate until set.
Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
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. Yields about 8 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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