| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | c | (6 ounces) milk chocolate chips |
| 1/4 | c | Butterscotch chips |
| 1/4 | c | Creamy peanut butter |
| 1/4 | c | Butter or margarine |
| 1 | c | Sugar |
| 1/4 | c | Evaporated milk |
| 1 1/2 | c | Marshmallow cream |
| 1/4 | c | Creamy peanut butter |
| 1 | ts | Vanilla extract |
| 1 1/2 | c | Chopped salted peanuts |
| 1 | pk | (14 ounces) caramels |
| 1/4 | c | Whipping cream |
| 1 | c | (6 ounces) milk chocolate chips |
| 1/4 | c | Butterscotch chips |
| 1/4 | c | Creamy peanut butter |
INSTRUCTIONS
FILLING CARAMEL LAYER ICING The recipe came from Taste of Home, and it is very easy to make. Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto bottom of a lightly greased 13 x 9 x 2 inch pan. Refrigerate until set. 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 minutes. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over the first layer. Refrigerate until set. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. 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 one hour. Cut into 1 inch squares. Store in the refrigerator. Yield: about 8 dozen (Tip: These are easier to cut when they are very cold. I used a pizza cutter to make them "picture pretty".) Posted to recipelu-digest Volume 01 Number 367 by Perry Greene <palgreen@hiwaay.net> on Dec 14, 1997
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