1To prepare the first layer, in a saucepan over low heat, add milk choc. chips, butterscotch chips, and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9x13 pan lightly coated with nonstick cooking spray. Using an off-set spatula, spread mixture to an even layer and place in the fridge till set.
2To prepare the second layer, in a med. saucepan, melt butter over med. high heat. Mix in sugar,and evaporated milk. Once it comes to a boil, let cook 5 min. while stirring. Remove from heat and quickly stir in marshmallow cream, peanut butter and vanilla. Stir in peanuts. Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in a even layer. Place in fridge till set.
3To prepare the third layer, place the unwrapped caramel cubes and heavy cream in med. saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Put in fridge till set.
4To prepare the fourth layer, in a small saucepan over low heat, add milk choc. chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour over the third laye and us an offset spatula to spread in a even layer. Put in fridge for at least 1 hour before cutting into squares. NOTE: If mixture is to dry add 1 T. oil to mixture.