Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter, then spread on bottom of a sprayed 9X13 cake pan. Put in refrigerator or freezer to set up while next layer is prepared.
Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
Take off stove and add 1-1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla and 1-1/2 cups salted and chopped peanuts.
Pour over first layer that was chilling then place back in freezer.
Melt 14 oz. of caramels with 1/4 cup whipping cream until smooth then pour over second layer that is chilling. Place back in freezer.
Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter then spread on the top of third layer in the pan.
Return to chill until set up.
Store in refrigerator to keep from getting too soft and to aid in cutting and serving.
Using a sharp knife, cut into squares to the size you want.
(*Hint: spray both sides of a very sharp knife with cooking spray. It will make it easier to cut through the candy.)