Servings: about 8 dozen
First Layer:
1 cup (6 oz.) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine in a small saucepan; stir over low heat until melted and smooth. Spread into the bottom of a lightly greased 13x9x2 pan. Refrigerate until set.
Filling:
1/4 cup butter or margarine
1 cup sugar
1/4 cup evaporated milk
7 ounce jar marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
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 cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
Caramel Layer:
2 packages (14 oz.) caramels
3 tablespoons evaporated milk
Combine the caramels and milk in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Top Layer:
1 cup (6 oz.) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In saucepan, combine chips and peanut butter; 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.