Chocolate Caramel Candy recipe

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Ingredients

1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter
¼ cup butter
1 cup white sugar
¼ cup evaporated milk
1 ½ cups marshmallow creme
¼ cup creamy peanut butter
1 teaspoon vanilla extract
1 ½ cups chopped salted peanuts
1 (14 ounce) package caramels
¼ cup heavy whipping cream
1 cup milk chocolate chips
¼ cup butterscotch chips
¼ cup creamy peanut butter

Nutrition Info

84.1 calories
carbohydrate: 10.3 g
cholesterol: 3.4 mg
fat: 4.5 g
fiber: 0.3 g
protein: 1.6 g
saturatedFat: 1.8 g
servingSize: -
sodium: 44.4 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Lightly grease one 13 x 9 inch pan.

  2. To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.

  3. To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.

  4. To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.

  5. To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

Recipe Yield

8 dozen 1 inch squares

Recipe Note

A wonderful Thanksgiving or Christmas treat! Originally submitted to ThanksgivingRecipe.com.

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