Ingredients:
For the First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
For the Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
For the Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
For the Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Instructions:
First Layer:
Ingredients:
For the First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
For the Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
For the Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
For the Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Instructions:
First Layer:
Lightly grease a 9×13 baking pan with cooking spray.
In a small saucepan over medium heat, melt the milk chocolate chips, peanut butter, and butterscotch chips, stirring until completely smooth.
Pour this mixture into the greased baking pan, spread evenly with a spatula, and refrigerate until set.
Second Layer:
Melt the butter in a saucepan over medium-high heat.
Stir in the sugar and evaporated milk, and bring the mixture to a boil.
Cook for 5 minutes while stirring constantly.
Remove the saucepan from the heat and quickly stir in the marshmallow creme, peanut butter, and vanilla.
Mix in the peanuts and spread this layer evenly over the set chocolate layer in the baking pan.
Refrigerate until this layer sets.
Third Layer:
Over low heat, melt the caramel cubes and heavy cream together until smooth.
Pour this caramel layer over the peanut layer in the pan and refrigerate until set.
Fourth Layer:
Repeat the process of the first layer by melting the milk chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
Pour this final layer over the set caramel layer.
Refrigerate the layered mixture for at least one hour before slicing into squares. Enjoy these layered chocolate-peanut butter squares!