Candy

Chocolate Caramel Candy

1 cup ( 6 ounces )
 milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

FILLING:
1/4 cup butter 
 or 
margarine
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts

CARAMEL LAYER:
1 package ( 14 ounces ) 
caramels
1/4 cup whipped cream

ICING:
1 cup ( 6 ounces)
 milk chocolate chips
1/4 cup butterscotch chips
1/4 cup ceamy peanut butter

Combine the first 
three ingredients 
in a small saucepan;
stir over low heat 
until melted and smooth.
Spread into the bottom 
of a lightly greased
13-in. x 9-in. x 2-in. 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 minutes.
Remove from the heat; 
stir in the marshmallow cream,
peanut butter and vanilla.
Add peanuts.
Spread over first layer.
Refrigerate until set.

Combine the caramels and 
cream in a saucepan; 
stir over low heat 
until melted and smooth.
Spread over 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 at lest 1 hour.
Cut into 1-inch squares.

Store in the refrigerator.

Candy Index
More Desserts
Recipe Archive
Home Page