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Chocolate Caramel Candy (Snicker Bars)             Jan Peterson

1 cup milk chocolate chips                                       1/4 cup butterscotch chips

1/4 cup creamy peanut butter

 

Filling

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 tsp. vanilla

1 1/2 cups chopped salted peanuts

 

Caramel Layer

1 - 14 oz. pkg. caramels                                           1/4 cup whipping cream

 

Icing

1 cup 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 13" x 9" x 2" pan.  Refrigerate until set.  For filling, melt butter in saucepan over medium heat.  Add sugar and milk.  Bring to boil, and 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 suacepan; 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 one hour.  Cut into 1" squares.  Store in the refrigerator. (12/97)