Layered Chocolate Caramel Candy

1
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. :)

Rating:

★★★★☆ 1 vote

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

How to Make Layered Chocolate Caramel Candy

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.

Printable Recipe Card

About Layered Chocolate Caramel Candy

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




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