Combine the first three 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 inch pan. Refrigerate till set. For filling melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil and stir for 5 minutes. Remove from the heat and stir in marshmallow creme, 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 chocolate and butterscotch chips and peanutbutter. Stir over low heat till melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1" squares.