Chocolate Caramel Candy

Bottom Layer:

• 1 c. (6 oz.) milk chocolate chips
• 1/4 c. butterscotch chips
• 1/4 c. peanut butter

Microwave (or cook over low heat) chocolate chips, butterscotch chips, and peanut butter stirring every 30 seconds. When melted and smooth, spread into a lightly greased 13x9x2 pan. Refrigerate until set.

Filling:

• 1/4 c. butter or margarine
• 1 c. sugar
• 1/4 c. evaporated milk
• 1 1/2 c. (7 oz. jar) marshmallow creme
• 1/4 c. creamy peanut butter
• 1 tsp. vanilla extract
• 1 1/2 c. salted peanuts, chopped

Melt butter in a heavy saucepan over low to medium heat. Add sugar and milk. Bring to a boil. Boil and stir for 5 minutes. Remove from heat. Stir in the marshmallow creme, peanut butter and vanilla. Add chopped peanuts. Spread over bottom layer. Refrigerate until set.

Caramel Layer:

• 1 pkg. (14 oz.) caramels
• 1/4 c. whipping cream

Microwave (or cook over low heat) caramels and whipping cream stirring every minute until smooth. Spread over cooled filling and refrigerate until set.

Top Layer:

• 1 c. (6 oz.) milk chocolate chips
• 1/4 c. butterscotch chips
• 1/4 c. peanut butter

Microwave (or cook over low heat) chocolate chips, butterscotch chips, and peanut butter stirring every 30 seconds. When melted and smooth, spread on top of caramel layer. Refrigerate at least 1 hour. Cut into 1-inch squares. Store in the refrigerator. Makes about 8 dozen.