Desserts:

Chocolate Caramel Candy

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Ingredients

1st Layer:
1 cup 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
1/2 cup marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla
1-1/2 cup chopped salted peanuts
Caramel Layer:
14 ounces caramels
1/4 cup whipping cream
Icing:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Instructions

Combine ingredients for first layer in 1 quart saucepan; stir over low heat until melted and smooth. Spread onto bottom of lightly greased 13x9-inch pan. Refrigerate until firm. For filling: Melt butter in heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil. Boil 5 minutes. Remove from heat and stir in marshmallow cream, peanut butter, and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and whipping cream in 1-quart saucepan; stir over low heat until melted and smooth. Spread over filling. Refrigerate until set. In one quart saucepan, combine icing ingredients until melted and smooth. Pour over caramel layer. Refrigerate at least one hour. Cut in one inch squares. Store in refrigerator.

Nancy O'Mary
Rock Island