Recipe - Chocolate Caramel Candy

1 cup (6 ounces) milk chocolate
chips
One fourth cup Butterscotch chips
One fourth cup Creamy peanut butter

FILLING
One fourth cup Butter or margarine
1 cup Sugar
One fourth cup Evaporated milk
1 One half cup Marshmallow cream
One fourth cup Creamy peanut butter
1 teaspoon Vanilla extract
1 One half cup Chopped salted peanuts

CARAMEL LAYER
1 pack (14 ounces) caramels
One fourth cup Whipping cream

ICING
1 cup (6 ounces) milk chocolate
chips
One fourth cup Butterscotch chips
One fourth cup Creamy peanut butter

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 recipeludigest Volume 01 Number 367 by Perry Greene
palgreen@hiwaay.net on Dec 14, 1997