INGREDIENTS
For the First Layer:
– 1 cup milk chocolate chips
– 1/4 cup butterscotch chips
– 1/4 cup peanut butter
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
– 1 1/2 cups chopped salted peanuts
For the Third Layer:
– 14 ounce package caramel cubes
– 1/4 cup heavy cream
For the Fourth Layer:
– 1 cup milk chocolate chips
– 1/4 cup butterscotch chips
– 1/4 cup creamy peanut butter
PREPARATION
First Layer Prep:
– Lightly spray 9×13 baking pan with cooking spray.
– 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.
– Spread the mixture evenly with a spatula, then refrigerate until set.
Second Layer Prep:
– Melt butter over medium-high heat in saucepan.
– Add sugar and evaporated milk and bring to boil.
– Cook for 5 minutes, stirring constantly.
– Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
– Add peanuts to mixture and spread evenly over chocolate layer.
– Refrigerate until set.
Third Layer Prep:
– Melt caramels and heavy cream over low heat until smooth.
– Pour over peanut mixture and refrigerate until set.
Fourth Layer Prep:
– Repeat step one by melting chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
– Pour over caramel layer and refrigerate for at least one hour before cutting.