carianna-in-wa
Well-known member
Let me dish out a time-consuming but absolutely delicious candy. I made this for a party once, and several people literally made themselves sick by eating too many pieces. It tastes a little like homemade Snickers bars. I originally got this recipe from "Taste of Home" magazine.
Chocolate Caramel Candy
BOTTOM LAYER:
1 c. milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
FILLING:
1/4 c. butter
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow creme
1/4 c. creamy peanut butter
1 t. vanilla
1 1/2 c. chopped salted peanuts
CARAMEL LAYER:
14 oz. caramels
1/4 c. whipping cream
ICING:
1 c. milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Combine the first three ingredients in a
small saucepan, stir over low heat until
melted and smooth. Spread onto bottom of a
lightly greased 13x9 inch pan. Refrigerate
until set. For filling, melt butter in heavy
saucepan over med heat. Add sugar and milk.
Bring to a boil; boil and stir for 5
minutes. Remove from heat, stir in
marshmallow creme, peanut butter and
vanilla. Add peanuts. Spread over first
layer. Refrigerate until set. Combine
caramels and cream in saucepan, stir over
low heat until melted and smooth. Spread
over the filling and refrigerate until set.
Stir final ingredient in a saucepan over low
heat until melted and smooth and spread over
the top. Refrigerate at least 1 hour before
cutting into 1 inch squares. Store in
refrigerator. Also freezes very nicely.
Yields about 6 dozen or so.
Chocolate Caramel Candy
BOTTOM LAYER:
1 c. milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
FILLING:
1/4 c. butter
1 c. sugar
1/4 c. evaporated milk
1 1/2 c. marshmallow creme
1/4 c. creamy peanut butter
1 t. vanilla
1 1/2 c. chopped salted peanuts
CARAMEL LAYER:
14 oz. caramels
1/4 c. whipping cream
ICING:
1 c. milk chocolate chips
1/4 c. butterscotch chips
1/4 c. creamy peanut butter
Combine the first three ingredients in a
small saucepan, stir over low heat until
melted and smooth. Spread onto bottom of a
lightly greased 13x9 inch pan. Refrigerate
until set. For filling, melt butter in heavy
saucepan over med heat. Add sugar and milk.
Bring to a boil; boil and stir for 5
minutes. Remove from heat, stir in
marshmallow creme, peanut butter and
vanilla. Add peanuts. Spread over first
layer. Refrigerate until set. Combine
caramels and cream in saucepan, stir over
low heat until melted and smooth. Spread
over the filling and refrigerate until set.
Stir final ingredient in a saucepan over low
heat until melted and smooth and spread over
the top. Refrigerate at least 1 hour before
cutting into 1 inch squares. Store in
refrigerator. Also freezes very nicely.
Yields about 6 dozen or so.
