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Directions: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 9"x13" pan lined with foil. The foil will be helpful in lifting it out of the pan when you're finished. Put the pan in the freezer while you work on the next layer to help it set quickly. For filling, heat butter in a heavy saucepan over medium heat until melted. Add sugar and evaporated milk. Bring to a boil and stir constantly for 5 minutes. Remove from heat and stir in the jar of marshmallow fluff, vanilla and peanut butter. When smooth, fold in the peanuts. Spread over the first layer. Put it back in the freezer as you work on the caramel layer. Unwrap the caramels and place in a saucepan with the whipping cream. Stir over low heat until melted and smooth. Spread over the filling layer and freeze once again. For the icing, repeat the first layer with milk chocolate and butterscotch chips and peanut butter. Spread over the caramel layer and refrigerate for at least one hour. Lift out of the pan using the foil and then cut into 1 inch squares. Yield: about 8 dozen. To give as gifts, individually wrap in clear saran wrap. ENJOY!! |
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