Candy

CHOCOLATE CARAMEL CANDY

  • 1 cup Milk Chocolate Chips
  • 1/4 cup Butterscotch chips
  • 1/4 cup Peanut butter, creamy
  • 1/4 cup Butter
  • 1 cup Sugar
  • 1/4 cup Evaporated milk
  • 1 1/2 cups Marshmallow cream
  • 1/4 cup Peanut butter, creamy
  • 1 teaspoon Vanilla
  • 1 1/2 cups Chopped Salted Peanuts
  • 1 (14oz) package Caramels, unwrapped
  • 1/4 cup Whipping cream
  • 1 cup Milk Chocolate Chips
  • 1/4 cup Butterscotch chips
  • 1/4 cup Peanut butter, creamy

    • 1. Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a greased 13x9 inch pan. Refrigerate until set.

    2. For filling: melt butter in a heavy saucepan over med-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

    3. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over filling. Refrigerate until set.

    4. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in refrigerator.

    Source: Taste of Home

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Cindy Dunn of Milford, NH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!