Nutritional Facts:
calories: 86 fat: 5 g (saturated fat: 2 g) cholesterol: 4 mg
sodium: 41 mg carbohydrate: 10 g trace fiber protein: 2 g
Ingredients:
Yield: 96
Bottom Layer;
2 tsp butter
1 C milk chocolate chips, or dark chocolate
1/4 C butterscotch chips
1/4 C creamy peanut butter
Filling;
1/4 C butter
1 C sugar
1/4 C evaporated milk
1 1/2 C marshmallow creme (fluff)
1/4 C creamy peanut butter
1 tsp vanilla extract
1 1/2 C salted peanuts, chopped
Caramel Layer;
1 14 oz. pkg caramels
1/4 C heavy whipping cream
Icing;
1 C (6 ounces) milk chocolate chips, or dark chocolate
1/4 C butterscotch chips
1/4 C creamy peanut butter
Directions:
Line a 9x13 baking dish with foil. Butter foil with 2 tsp butter. Set aside.
In a small saucepan, combine chocolate chips, butterscotch chips and peanut butter. Stir, over low heat, until melted and smooth.
Spread into prepared pan. Refrigerate until set.
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 (fluff), peanut butter, and vanilla, until smooth.
Add peanuts.
Spread over first layer. Refrigerate until set.
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. Refrigerate until set.
Icing:
In another saucepan, combine chips and peanut butter. Stir, over low heat, until melted and smooth.
Pour over caramel layer. Refrigerate at least 4 hours or overnight.
Remove from fridge 20 minutes before cutting.
Store in an airtight container.
