Chocolate Caramel Candy
This dazzling treat tastes like a homemade Snickers bar and has flavor beyond compare
Servings 8 Dozen
Ingredients
- 2 tsp Butter
- 1 cup Milk Chocolate Chips
- ¼ cup Butterscotch Chips
- ¼ cup Creamy Peanut Butter
Filling
- ¼ cup Butter
- 1 cup Sugar
- ¼ cup Evaporated Milk
- 1 ½ cups Marshmallow Creme
- ¼ cup Creamy Peanut Butter
- 1 tsp Vanilla Extract
- 1 ½ cups Chopped Salted Peanuts
Caramel Layer
- 14 oz Caramels
- ¼ cup Heavy Whipping Cream
Icing
- 1 cup Milk Chocolate Chips
- ¼ cup Butterscotch Chips
- ¼ cup Creamy Peanut Butter
Instructions
- Line a 13x9 inch pan with foil; butter foil with 2 teaspoons butter and set aside.
- In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
- For filling, in a small heavy saucepan, melt butter over medium heat.
- Add sugar and milk; bring to a gentle boil.
- Reduce heat to medium-low; cook and stir 5 minutes.
- Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth.
- Add peanuts
- Spread over first layer and refrigerate until set.
- For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth.
- Cook and stir 4 minutes.
- Spread over filling and refrigerate until set.
- For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.
- Pour over the caramel layer and refrigerate at least 4 hours or overnight.
- Remove from the refrigerator 20 minutes before cutting.
- Remove from pan and cut into 1 in squares. Store in an airtight container.