Layered Chocolate Caramel Candy

Brandi Kirkpatrick

By
@IdGirl25

These are sooo good. It's 100% Nestle recipe. My mom had me make these for a bake sale her school was doing and WOW. They sold out in the first 5 minutes. They are VERY rich...so don't calorie count them. :)


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Comments:

Serves:

108 pieces

Prep:

25 Min

Cook:

1 Hr 30 Min

Method:

Stove Top

Ingredients

1 3/4 cups (11.5-oz. pkg.) nestlÉ® toll house® milk chocolate morsels, divided
1/2 cup nestlÉ® toll house® butterscotch flavored morsels, divided
3/4 cup creamy peanut butter, divided
1/4 cup (1/2 stick) butter
1 cup granulated sugar
1/4 cup nestlÉ® carnation® evaporated milk
1 jar (7 oz.) marshmallow creme
1 teaspoon vanilla extract
1 1/2 cups lightly salted peanuts, coarsely chopped
1 pkg. (14 oz.) vanilla caramels
1/4 cup heavy whipping cream

Directions Step-By-Step

1
LINE 13 x 9-inch baking pan with foil; grease foil with butter.
2
FOR CHOCOLATE LAYER:
HEAT 1 cup milk chocolate morsels, 1/4 cup butterscotch morsels and 1/4 cup peanut butter in small saucepan over low heat, stirring frequently, until melted. Spread chocolate mixture over bottom of prepared baking pan; cover. Refrigerate for 20 minutes or until set.
3
FOR MARSHMALLOW LAYER:
MELT butter in heavy-duty saucepan over medium heat. Add sugar and evaporated milk; heat to a boil. Cook, stirring occasionally, until sugar is dissolved. Reduce heat until mixture comes just to a boil. Heat for 5 minutes (do not stir); remove from heat. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla extract. Stir in peanuts. Carefully spoon marshmallow layer over chocolate layer; cover. Refrigerate for 20 minutes or until set.
4
FOR CARAMEL LAYER:
HEAT caramels and cream in medium saucepan over low heat, stirring frequently, until caramels are melted and mixture is smooth. Spread caramel mixture over marshmallow layer; cover. Refrigerate for 15 to 30 minutes or until set.
5
FOR TOPPING:
HEAT remaining morsels and remaining peanut butter in small saucepan over low heat, stirring frequently, until mixture is smooth. Spread over caramel layer. Refrigerate for at least 2 hours or overnight.

USE foil to lift candy from baking pan; remove foil. Cut into 1-inch pieces. Store in airtight container in refrigerator for up to 1 week.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Sugar
Regional Style: American