I wanted something really special to make as a treat for the family during a weekend we'd be camped out watching lots of TV and movies on a first weekend of Fall Ingredients:
For the first layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
For the second layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme (This is conveniently an entire 7oz. jar.)
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
For the third layer:
14 ounce package caramel cubes (UNWRAPPED! I enlisted my kids to unwrap all the caramels.)
1/4 cup heavy cream
For the fourth layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Instructions:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
For the second layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme (This is conveniently an entire 7oz. jar.)
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
For the third layer:
14 ounce package caramel cubes (UNWRAPPED! I enlisted my kids to unwrap all the caramels.)
1/4 cup heavy cream
For the fourth layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Instructions:
To make the first layer
In a glass bowl over a medium saucepan of simmering water (a double boiler), add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lined with parchment paper for easy removal later (the original recipe called for just spraying the pan with cooking spray, but I found it a little difficult to wrestle outta the pan using this method, but totally doable.). Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set...about an hour.
(Wash the bowl and utensils and dry out the pan...you'll need them again!)
In a glass bowl over a medium saucepan of simmering water (a double boiler), add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Pour mixture into the bottom of a 9 x 13" baking pan lined with parchment paper for easy removal later (the original recipe called for just spraying the pan with cooking spray, but I found it a little difficult to wrestle outta the pan using this method, but totally doable.). Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set...about an hour.
(Wash the bowl and utensils and dry out the pan...you'll need them again!)
To make the second layer
In a medium saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring...the mixture will turn a pale caramel color. Remove from the heat and QUICKLY stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Still working quickly because this layer firms up faster than you'd expect, pour over the set chocolate layer (I think it would be a good idea to pop the chocolate layer into the freezer as you begin preparing this second layer because it's quite hot and you need as much help and time as possible to not melt the first layer.) and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set...about half an hour.
(Wash the dishes again!)
In a medium saucepan, melt butter over medium-high heat. Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 minutes while stirring...the mixture will turn a pale caramel color. Remove from the heat and QUICKLY stir in marshmallow creme, peanut butter and vanilla. Stir in peanuts. Still working quickly because this layer firms up faster than you'd expect, pour over the set chocolate layer (I think it would be a good idea to pop the chocolate layer into the freezer as you begin preparing this second layer because it's quite hot and you need as much help and time as possible to not melt the first layer.) and use an off-set spatula to gently spread mixture in an even layer. Place in the refrigerator until set...about half an hour.
(Wash the dishes again!)
To make the third layer
Place the unwrapped caramel cubes and heavy cream in your double boiler set-up again. Simmer over medium heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set...about an hour.
(Yep, you guessed it...wash the dishes again!)
Place the unwrapped caramel cubes and heavy cream in your double boiler set-up again. Simmer over medium heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread to an even layer with an off-set spatula. Place in the refrigerator until set...about an hour.
(Yep, you guessed it...wash the dishes again!)
To make the fourth layer
Add milk chocolate chips, butterscotch chips and peanut butter so your double boiler set-up once more. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour (but 8 is better...or overnight is best) before cutting into squares.
Add milk chocolate chips, butterscotch chips and peanut butter so your double boiler set-up once more. Stir often until completely melted and smooth. Pour over the third layer and use an off-set spatula to spread to an even layer. Place in the refrigerator for at least 1 hour (but 8 is better...or overnight is best) before cutting into squares.
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