Peanut Butter Sin
Recipe came from 2008 Taste of Home cookbook, page 178
Base Layer
2 tsp butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1. Line a 13x9 inch pan with foil; butter the foil with 2 teaspoons of butter and set aside. In a small saucepan, combine the milk chocolate chips, butterscotch chips, and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
Filling
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 tsp vanilla extract
1-1/2 cups chopped salted peanuts
2. For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk. Bring to a gently boil. Reduce heat to medium-low; boil and stir for 5 minutes. Remove from heat; stir in marshmallow creme peanut butter and vanilla. Add peanuts. Spread over the first layer. Refrigerate until set.
Caramel Layer
1 package (14 ounces) caramels
1/4 cup heavy whipping cream
3. For caramel layer, in a small heavy saucepan, combine the caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes longer. Spread over the filling. Refrigerate until set.
Icing
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
4. For icing, 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 4 hours or overnight.
5. Remove from refrigerator 20 minutes before cutting. Remove from pan and cut into 1-inch squares. Store in an airtight container.