Sinful Chocolate Caramel candy

Name: Sinful Chocolate Caramel candy
Prep time: 30 min
Total time: 30 min
Yield: 96
Ingredients: 1 c milk chocolate chips; 1/4 c butterscotch chips; 1/4 c creamy peanut butter; 1/4 c butter; 1 c sugar; 1/4 c evaporated milk; 1 1/2 c marshmallow creme; 1/4 c creamy peanut butter; 1 tsp vanilla extract; 1 1/2 c chopped salted peanuts; 14 oz package caramels; 1/4 c heavy whipping cream; 1 c milk chocolate chips; 1/4 c butterscotch chips; 1/4 c creamy peanut butter

By Laura Davis
@lolagurl75

OH OH OH!! How good!

Rating:

★★★★★ 1 vote5

Comments:

8 Comments

Serves:

Prep:

30 Min

Ingredients

1 c

milk chocolate chips
1/4 c

butterscotch chips
1/4 c

creamy peanut butter
1/4 c

butter
1 c

sugar
1/4 c

evaporated milk
1 1/2 c

marshmallow creme
1/4 c

creamy peanut butter
1 tsp

vanilla extract
1 1/2 c

chopped salted peanuts
14 oz

package caramels
1/4 c

heavy whipping cream
1 c

milk chocolate chips
1/4 c

butterscotch chips
1/4 c

creamy peanut butter
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How to Make Sinful Chocolate Caramel candy

Step-by-Step

Lightly grease one 13 x 9 inch pan.
To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.