Chocolate, peanut butter, marshmallow fluff, and caramel -- all you need is a saucepan and a refrigerator for this multi-layered dessert.
INGREDIENTS (for 9 servings):
- BOTTOM LAYER
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
-
- FILLING
- 1/4 cup butter
- 1 cup white 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
- 1 (14 ounce) package individually wrapped caramels, unwrapped
- 1/4 cup heavy cream
-
- TOP LAYER
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
PREPARATION:
Lightly grease a 9x13 inch dish.
For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.