BASE:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

FILLING:
1/4 C. butter or margarine
1 C. sugar
1/4 C. evaporated milk
1 1/2 C. marshmallow créme
1/4 C. creamy peanut butter
1 tsp. vanilla extract
1 1/2 C. salted peanuts, chopped

CARAMEL LAYER:
1 - 14 oz. pkg. caramels
1/4 C. whipping cream

ICING:
1 C. (6 oz.) milk chocolate chips
1/4 C. butterscotch chips
1/4 C. creamy peanut butter

BASE: Combine the ingredients in a small saucepan and stir over low heat until melted and smooth. Spread onto the bottom of a lightly-greased 13×9x2″ pan. Refrigerate until set.

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. Add peanuts. Spread over first layer. Refrigerate until set.

CARAMEL LAYER: Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

ICING: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least 1 hour. Cut into 1″ squares. Store in the refrigerator.

Yield: About 8 dozen.