Recipe#4364

Title: Chocolate Caramels

From: "D. Carlson" karlsohn@ris.net 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Caramel Candy 
 Date: 19 Dec 1997 06:39:37 -0700 
 Message-ID: <349547A9.B002A932@ris.net> 

1 cup (6 oz.) milk chocolate chips
 1/4 cup butterscotch chips
 1/4 cup creamy peanut butter
 1/4 cup butter or margarine
 1 cup 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
 1 package (14 oz.) caramels
 1/4 cups whipping cream
 1 cup (6 oz.) milk chocolate chips
 1/4 cup butterscotch chips
 1/4 cup creamy peanut butter
 Combine the first three ingredients in a small saucepan; stir over
 low heat until melted and smooth.  Spread onto the bottom of a
 lightly greased 12-in. x 9-in. x 2-in. pan.  Refrigerate until set.
 For filling, melt butter in a heavy saucepan over medium-high heat.
 Add sugar and milk.  Bring to a boil; boil and stir for 5 minutes.
 Remove from the heat; stir in the marshmallow creme, peanut butter
 and vanilla.  Add peanuts.  Spread over first layer.  Refrigerate
 until set.  Combine the caramels and cream in a saucepan; stir over
 low heat until melted and smooth.  Spread over the filling.
 Refrigerate until set.  In another saucepan, combine chips and
 peanut butter; stir over low heat until melted and smooth.  Pour
 over the caramel layer.  Refrigerate for at least 1 hour.  Cut into
 1-in.  squares.  Store in the refrigerator.  Yield:  about 8 dozen.