Ingredients:
First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Directions:
First Layer Prep:
- Lightly spray 9×13 baking pan with cooking spray.
- Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
- Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.
Second Layer Prep:
- Melt butter over medium-high heat in saucepan.
- Add sugar and evaporated milk and bring to boil.
- Cook for 5 minutes, stirring constantly.
- Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
- Add peanuts to mixture and spread evenly over chocolate layer.
- Refrigerate until set.
- Melt caramels and heavy cream over low heat until smooth.
- Pour over peanut mixture and refrigerate until set.
- Repeat step one.
- Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.
- Pour over caramel layer and refrigerate for at least one hour before cutting.
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