Ingredients
- FOR THE FIRST LAYER
- 6 ounces milk chocolate chips (1 cup)
- 1 1/2 ounce butterscotch chips (1/4 cup)
- 1/4 cup peanut butter (creamy)
- FOR THE SECOND LAYER
- 4 tablespoons butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow creme
- 1/4 cup peanut butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped salted peanuts
- FOR THE THIRD LAYER
- 1 package (14 ounce) caramels (the small unwrapped cubes, of course you need to unwrap them before using for the recipe)
- 1/4 cup heavy whipping cream
- FOR THE FORTH LAYER
- 6 ounces milk chocolate chips (1 cup)
- 1 1/2 ounce butterscotch chips (1/4 cup)
- 1/4 cup peanut butter (creamy)
How to Make
-
FOR THE FIRST LAYER
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Step 1: Lightly spray 9×13 baking pan with cooking spray.
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Step 2: Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan. Stir together until completely melted and smooth, then pour into the baking pan.
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Step 3: Spread the mixture evenly with a spatula, then refrigerate until set.
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FOR THE SECOND LAYER
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Step 4: Melt butter over medium-high heat in saucepan. Add sugar and evaporated milk; bring to boil, cook for 5 minutes, stirring constantly. Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
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Step 5: Add peanuts to mixture and spread evenly over chocolate layer.
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Step 6: Refrigerate until set.
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FOR THE THIRD LAYER
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Step 7: Melt caramels and heavy cream over low heat until smooth. Pour over peanut mixture and refrigerate until set.
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FOR THE FOURTH LAYER
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Step 8: REPEAT step one. Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
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Step 9: Pour over caramel layer.
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Step 10: Refrigerate for at least one hour before cutting.
We hope you enjoy this recipe!
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