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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 96 |
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This dazzling treat tastes like a Snickers bar but has homemade flavor beyond compare. When I entered it in a recipe contest at our harvest festival, it won five ribbons, including grand prize and the judges' special award. -Jane Meek, Pahrump, Nevada Ingredients:
2 teaspoons butter |
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 (6 ounces) milk chocolate chips |
1/4 cup butterscotch chips |
1/4 cup creamy peanut butter |
Directions:
1. Line a 13x9-in. pan with foil; butter foil with 2 teaspoons butter and set aside.
2. In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
3. For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.
4. For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Cook and stir 4 minutes. Spread over filling. Refrigerate until set.
5. For icing, in another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 4 hours or overnight.
6. Remove from the refrigerator 20 minutes before cutting. Remove from pan and cut into 1-in. squares. Store in an airtight container. Yield: about 8 dozen.
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