Layer 1:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Layer 2:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Layer 3:
14 ounce package caramel cubes
1/4 cup heavy cream
Layer 4:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1st layer:
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13' baking pan lightly coated with non-stick spray. Using an off-set spatula spread the mixture to an even layer and place in the refrigerator until set.
2nd layer:
In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow crème, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.
3rd layer:
Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.
4th layer:
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Layer 2:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Layer 3:
14 ounce package caramel cubes
1/4 cup heavy cream
Layer 4:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1st layer:
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13' baking pan lightly coated with non-stick spray. Using an off-set spatula spread the mixture to an even layer and place in the refrigerator until set.
2nd layer:
In a medium heavy saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring. Remove from the heat and quickly stir in marshmallow crème, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set.
3rd layer:
Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set.
4th layer:
In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour before cutting into squares.
