Chocolate Caramel Candy

Recipe courtesy of cclovesdw

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts

Caramel Layer:
1 package (14 ounces) caramels
1/4 cup heavy whipping cream

Icing:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Line a 13x9x2 inch pan with foil; butter the foil and set aside.
Combine the first three ingredients in a small saucepan; stir over low
heat until melted and smooth.  Spread into prepared pan.  Chill until
set.

For filling, melt the butter in a heavy saucepan over medium heat.
Add sugar and milk; bring to a gentle boil.  Reduce heat to
medium-low; boil and stir for 5 minutes.  Remove from the heat; stir
in marshmallow creme, peanut butter and vanilla.  Add peanuts.  Spread
over first layer.  Chill until set. Combine caramels and cream in a
saucepan; stir over low heat until melted and smooth.  Cook and stir 4
minutes longer.  Spread over filling.  Chill until set.

In a saucepan, combine icing ingredients; stir over low heat until
melted and smooth.  Pour over the caramel layer.  Chill for at least 4
hours.  Remove from the refrigerator 20 minutes before cutting.  Using
the foil, lift candy out of pan; cut into 1 inch squares.  Makes about
8 dozen.