 | | Directions | LAYER 1:
- Melt chocolate chips, butterscotch chips, and peanut butter together and spread in bottom of a 9 x 13 pan; cool.
LAYER 2:
- Combine the sugar, milk and margarine in a saucepan and bring to a boil; boil for 5 minutes.
- Add the peanut butter, marshmallow creme, vanilla, and dry roasted peanuts.
- Stir to mix and then spread evenly over the top of layer 1.
LAYER 3:
- Melt the caramels and milk together until smooth; spread evenly over layer 2.
LAYER 4:
- Repeat layer 1 and spread evenly over layer 3.
- Refrigerate to cool and allow bars to set up.
- Note: The bars do not have to be refrigerated but they will hold their shape better if they are. They can set at room temperature while serving.
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Prep Time: 1.25 hours
Cook Time: 15 minutes
Container: 9 x 13 baking pan
|  | | Ingredients | | - | | LAYER 1: |
| - | | 1 cup milk chocolate chips |
| - | | 1/4 butterscotch chips |
| - | | 1/4 cup peanut butter |
| - | | LAYER 2: |
| - | | 1 cup sugar |
| - | | 1/4 cup milk |
| - | | 1/4 cup margarine |
| - | | 1/4 cup peanut butter |
| - | | 1 1/2 cups marshmallow creme (7 oz. jar) |
| - | | 1 teaspoon vanilla |
| - | | 1 1/2 cups dry roasted peanuts |
| - | | LAYER 3: |
| - | | 45 caramels |
| - | | 3 tablespoons milk |
| - | | LAYER 4: |
| - | | Repeat layer 1 |
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