layered chocolate caramel candy
(1 rating)
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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(1 rating)
yield
108 pieces
prep time
25 Min
cook time
1 Hr 30 Min
method
Stove Top
Ingredients For layered chocolate caramel candy
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1 3/4 cups (11.5-oz. pkg.) nestlÉ® toll house® milk chocolate morsels, divided
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1/2 cup nestlÉ® toll house® butterscotch flavored morsels, divided
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3/4 cup creamy peanut butter, divided
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1/4 cup (1/2 stick) butter
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1 cup granulated sugar
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1/4 cup nestlÉ® carnation® evaporated milk
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1 jar (7 oz.) marshmallow creme
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1 teaspoon vanilla extract
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1 1/2 cups lightly salted peanuts, coarsely chopped
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1 pkg. (14 oz.) vanilla caramels
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1/4 cup heavy whipping cream
How To Make layered chocolate caramel candy
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1LINE 13 x 9-inch baking pan with foil; grease foil with butter.
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2FOR 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.
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3FOR 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.
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4FOR 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.
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5FOR 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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