Ingredients:


FIRST LAYER

  • 1 cup milk chocolate chips 
  • ¼ cup creamy peanut butter 

SECOND LAYER

  • 4 tablespoons butter 
  • 1 cup sugar 
  • ¼ cup evaporated milk 
  • 1 ½ cups marshmallow crèam 
  • ¼ cup creamy peanut butter 
  • 1 teaspoon vanilla extract 
  • 1 cup salted peanuts 

THIRD LAYER

  • 14-oz. bag caramels, unwrapped 
  • ¼ cup evaporated milk 

FOURTH LAYER

  • 1 cup milk chocolate chips 
  • ¼ cup creamy peanut butter 

Directions:
1. Coat a 9×13 pan with cooking spray and set aside.
2. FIRST LAYER: In a small bowl, combine chocolate chips and peanut butter. Heat in the
microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour
in an even layer into the bottom of the prepared pan. Place pan in freezer.

3. SECOND LAYER: In a medium saucepan, melt the butter over medium heat. Stir in the
sugar and evaporated milk and bring to a boil. Cook, stirring constantly, for 3 minutes.
Remove from heat and immediately stir in marshmallow crèam, peanut butter and vanilla.
Add peanuts and stir until incorporated. Pour mixture over the chocolate layer from the
freezer and spread evenly. Place back in freezer.

4. THIRD LAYER: Add the caramels and evaporated milk to a small saucepan. Cook over
medium-low heat, stirring constantly, until caramel is melted and smooth. Remove pan from
freezer and pour caramel over the second layer. Place back in freezer.

5. FOURTH LAYER: In a small bowl, combine chocolate chips and peanut. Heat in the
microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour
in an even layer onto the top.

6. Refrigerate for a minimum of 1 hour and cut into squares when ready to serve.


Keep
refrigerated.