1st layer…
2 tsp butter
1 cuo milk chocolate chips
¼ cup butterscotch chips
1/4 cup creamy peanut butter
2nd layer…
¼ cup butter
1 cup sugar
¼ cup evaporated milk
1 ½ cups marshmallow cream
¼ cup creamy peanut butter
1 tsp vanilla extract
1 ½ cups chopped, salted peanuts
3rd layer…
1 package caramels (14 oz)
¼ cup heavy whipping cream
4th layer…
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
Line a 9 x 13 casserole dish with foil
Butter the foil well
In a small saucepan combine all ingredients for the first layer
Stir over low heat stirring till melted and smooth
Spread into casserole dish
Refrigerate till set (1 hour or so)
In a small, heavy saucepan melt butter over medium heat
Add sugar and milk and bring to a gentle boil
Reduce heat to medium low and cook and stir 5 minutes
Remove from heat
Add in marshmallow cream, peanut butter and vanilla extract till smooth
Add in peanuts and stir to combine
Spread over the 1st layer
Refrigerate till set (1 hour or so)
In a small, heavy saucepan combine caramels and cream
Stir over low heat till melted and smooth
Spread over the second layer
Refrigerate till set (1 hour or so)
In a saucepan combine chocolate chips, butterscotch chips and peanut butter
Stir over low heat till melted and smooth
Pour over the 3rd layer
Refrigerate 4 hours
Cut into bite size pieces and freeze in an airtight container
Will last up to 3 months in the freezer
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