Choco Caramel Candy

Choco Caramel Candy

Choco Caramel Candy
Although this is a popular holiday treat, it can truly be enjoyed any time of year. They're so good, you'll have to lock them away before they get gobbled up.
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At a glance
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
8 dozen 1 inch squares / 96 servings

Ingredients
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow crème
1/4 cup creamy peanut butter
1 tsp. vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 oz.) pkg. caramels
1/4 cup heavy whipping cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Methods/steps
Lightly grease one 13 x 9 inch pan. To Make Base: Combine 1-cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4-cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set. To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set. To Make Caramel Layer: Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth. To Make Frosting Layer: In another saucepan combine 1-cup milk chocolate chips, 1/4 butterscotch chips and 1/4-cup 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.

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