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Caramel Peanut Fudge recipe

8 servings

Ingredients:

BOTTOM LAYER

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

FILLING

1/4 cup butter

1 cup white sugar

1/4 cup evaporated milk

1 1/2 cups marshmallow creme

1/4 cup creamy peanut butter

1 teaspoon vanilla extract

1 1/2 cups chopped salted peanuts

CARAMEL

1 (14 ounce) package individually wrapped caramels, unwrapped

1/4 cup heavy cream

TOP LAYER

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Instructions:

Lightly grease a 9x13 inch dish.

For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat.

Cook and stir until melted and smooth.

Spread evenly in prepared pan.

Refrigerate until set.

For the filling: In a heavy saucepan over medium-high heat, melt butter.

Stir in sugar and evaporated milk.

Bring to a boil, and let boil 5 minutes.

Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla.

Fold in peanuts.

Spread over bottom layer, return to refrigerator until set.

For the caramel: Combine caramels and cream in a medium saucepan over low heat.

Cook and stir until melted and smooth.

Spread over filling.

Chill until set.

For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter.

Cook and stir until melted and smooth.

Spread over caramel layer.

Chill 1 hour before cutting into 1 inch squares.