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 13x9x2″ 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.

Author:       Categories: Candy, Cookbook

2 Responses so far.

  1. I love to eat Marshmallows every day he he he.:~:

  2. i like to fry marshmallow in an open fire, they taste really great.,*”

Leave a Reply


Recent Recipes

Chocolate Frosting

Posted on Feb - 14 - 2017

0 Comment

Tegge’s Oriental Salad

Posted on Jul - 6 - 2015

1 Comment

Oatmeal Chocolate Chip Cookies

Posted on Apr - 4 - 2014

0 Comment

Angel Cookies

Posted on Feb - 3 - 2014

0 Comment