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Ingredients
- 1 c. (6 ounces) lowfat milk chocolate chips
- 1/4 c. Butterscotch chips
- 1/4 c. Creamy peanut butter
- 1/4 c. Butter or possibly margarine
- 1 c. Sugar
- 1/4 c. Evaporated lowfat milk
- 1 1/2 c. Marshmallow cream
- 1/4 c. Creamy peanut butter
- 1 tsp Vanilla extract
- 1 1/2 c. Minced salted peanuts
- 1 pkt (14 ounces) caramels
- 1/4 c. Whipping cream
- 1 c. (6 ounces) lowfat milk chocolate chips
- 1/4 c. Butterscotch chips
- 1/4 c. Creamy peanut butter
Directions
- The recipe came from Taste of Home, and it is very easy to make.
- Combine the first three ingredients in a small saucepan; stir over low heat till melted and smooth. Spread onto bottom of a lightly greased 13 x 9 x 2 inch pan. Chill till set. For filling, heat butter in a heavy saucepan over medium high heat. Add in sugar and lowfat milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow cream, peanut butter and vanilla. Add in peanuts. Spread over the first layer.
- Chill till set. Combine the caramels and cream in a saucepan; stir over low heat till melted and smooth. Spread over the filling. Chill till set. In another saucepan, combine chips and peanut butter; stir over low heat till melted and smooth. Pour over the caramel layer. Chill for at least one hour. Cut into 1 inch squares. Store in the refrigerator.
- Yield: about 8 dozen (Tip: These are easier to cut when they are very cool.
- I used a pizza cutter to make them "picture pretty".)
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