Cook’s Nation

This chocolaty candy is to die for. If you love snickers, you’ve got to try this!

Bottom Layer

• 1 cup milk chocolate chips — 6 oz
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Filling

• 1/4 cup butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow cream
• 1/4 cup peanut butter
• 1 teaspoon vanilla
• 1 1/2 cups chopped salted peanuts

Caramel Layer

• 14 oz pkg caramels
• 1/4 cup whipping cream

Icing

• 1 cup milk chocolate chips — 6 oz
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

1. Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.
2. For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer:

Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:

In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.