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Chocolate Caramel Candy - 1999

1 cup milk chocolate chips 1/2 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 creme 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 whipping cream Icing: 1 cup milk chocolate chips 1/4 cup butter scotch chips 1/4 creamy peanut butter Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 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 the heat; stir in the marshmallow creme, 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 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 1 hour. Cut into 1 inch squares. Store in the refrigerator. Yield: about 8 dozen. Submitted by Ruth Stavert, Cornwall R.R. 4, P.E.I.