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)