Chocolate caramel candy

1 Servings

Ingredients

Quantity Ingredient
1 cup (6 ounces) milk chocolate chips
¼ cup Butterscotch chips
¼ cup Creamy peanut butter
¼ cup Butter or margarine
1 cup Sugar
¼ cup Evaporated milk
1½ cup Marshmallow cream
¼ cup Creamy peanut butter
1 teaspoon Vanilla extract
1½ cup Chopped salted peanuts
1 pack (14 ounces) caramels
¼ cup Whipping cream
1 cup (6 ounces) milk chocolate chips
¼ cup Butterscotch chips
¼ cup Creamy peanut butter

Directions

FILLING

CARAMEL LAYER

ICING

The recipe came from Taste of Home, and it is very easy to make.

Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto bottom of a lightly greased 13 x 9 x 2 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 heat; stir in the marshmallow cream, peanut butter and vanilla. 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 one hour. Cut into 1 inch squares. Store in the refrigerator.

Yield: about 8 dozen (Tip: These are easier to cut when they are very cold.

I used a pizza cutter to make them "picture pretty".) Posted to recipelu-digest Volume 01 Number 367 by Perry Greene <palgreen@...> on Dec 14, 1997

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