Chocolate Caramel Candy Recipe

Name: Chocolate Caramel Candy Recipe
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 96 serving(s)
Ingredients: 2 teaspoons butter; 1 cup milk chocolate chips; 1/4 cup butterscotch chips; 1/4 cup creamy peanut butter; 1/4 cup butter; 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 (14 ounce) package caramels; 1/4 cup heavy whipping cream; 1 cup milk chocolate chips; 1/4 cup butterscotch chips; 1/4 cup creamy peanut butter

Submitted by Kimmie Kooks

"This treat from Taste of Home tastes like a Snickers bar but has homemade flavor beyond compare."

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Ready In:: 2hrs 15mins
Ingredients:: 16
Serves:: 96

ingredients

BASE
2 teaspoons butter
1 cup milk chocolate chips
¹⁄₄ cup butterscotch chips
¹⁄₄ cup creamy peanut butter
FILLING
¹⁄₄ cup butter
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
CARAMEL LAYER
1 (14 ounce) package caramels
¹⁄₄ cup heavy whipping cream
ICING
1 cup milk chocolate chips
¹⁄₄ cup butterscotch chips
¹⁄₄ cup creamy peanut butter

directions

Line a 13-in. x 9-in. pan with foil; butter the foil with 2 teaspoons butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; 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.
For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
For icing, 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 4 hours or overnight.
Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.