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Ingredients

1 cup milk chocolate chips ¼ cup butterscotch chips ¼ cup creamy peanut butter ¼ cup butter 1 cup white sugar ¼ cup evaporated milk 1 ½ cups marshmallow creme ¼ cup creamy peanut butter 1 teaspoon vanilla extract 1 ½ cups chopped salted peanuts 1 (14 ounce) package caramels ¼ cup heavy whipping cream 1 cup milk chocolate chips ¼ cup butterscotch chips ¼ cup creamy peanut butter

Nutrition Info

84.1 calories carbohydrate: 10.3 g cholesterol: 3.4 mg fat: 4.5 g fiber: 0.3 g protein: 1.6 g saturatedFat: 1.8 g servingSize: - sodium: 44.4 mg sugar: 8.4 g transFat: : - unsaturatedFat: : -

Lightly grease one 13 x 9 inch pan.
To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and 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 the refrigerator.

8 dozen 1 inch squares

A wonderful Thanksgiving or Christmas treat! Originally submitted to ThanksgivingRecipe.com.