Layered Chocolate Caramel Candy
1 recipe CHOCOLATE LAYER
1 3/4 cups NESTLΙ TOLL HOUSE Milk Chocolate Morsels
1/2 cup NESTLΙ TOLL HOUSE Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 recipe MARSHMALLOW LAYER
1/4 cup butter
1 cup granulated sugar
1/4 cup CARNATION Evaporated Milk
1 (7 oz.) jar marshmallow creme
1 teaspoon vanilla extract
1 1/2 cups lightly salted peanuts
1 recipe CARAMEL LAYER
1 pkg. (14 oz.) vanilla caramels
1/4 cup heavy whipping cream
LINE 13 x 9-inch baking pan with foil; grease foil with butter.
FOR CHOCOLATE LAYER:
HEAT 1 cup milk chocolate morsels, 1/4 cup butterscotch morsels and 1/4 cup
peanut butter in small saucepan over low heat, stirring frequently, until
melted. Spread chocolate mixture over bottom of prepared baking pan; cover.
Refrigerate for 20 minutes or until set.
FOR MARSHMALLOW LAYER:
MELT butter in heavy-duty saucepan over medium heat. Add granulated sugar and
evaporated milk; heat to a boil. Cook, stirring occasionally, until sugar is
dissolved. Reduce heat until mixture comes just to a boil. Heat for 5 minutes
(do not stir); remove from heat. Stir in marshmallow creme, 1/4 cup peanut
butter and vanilla extract. Stir in nuts. Carefully spoon marshmallow layer over
chocolate layer; cover. Refrigerate for 20 minutes or until set.
FOR CARAMEL LAYER:
HEAT caramels and whipping cream in medium saucepan over low heat, stirring
frequently, until caramels are melted and mixture is smooth. Spread caramel
mixture over marshmallow layer; cover. Refrigerate for 15 to 30 minutes or until
HEAT remaining morsels and remaining peanut butter in small saucepan over low
heat, stirring frequently, until mixture is smooth. Spread over caramel layer.
Refrigerate at least 2 hours or overnight.
USE foil to lift candy from baking pan; remove foil. Cut into 1-inch pieces.
Store in airtight container in refrigerator for up to 1 week.