Nestle Toll House Recipe: Layered Chocolate Caramel Candy - Very Best Baking

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Made this recipe this morning and it was easy to do. Tasted very good...

Dora B., SPRINGFIELD, OR on 4/07

Layered Chocolate Caramel Candy

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A finalist of the 2002/2003 Better Homes and Garden's & Nestlé Toll House "Share the Very Best Recipe" contest is Kori Hall of Kansas City, MO with her prize winning caramel candy. This recipe features milk chocolate and butterscotch morsels melted with peanut butter and topped with a marshmallow and caramel layer.

Prep: 25 min

Cooling time: 3 hrs refrigerating

Yields: 108 pieces

Ingredients

CHOCOLATE LAYER
1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided
1/2 cup NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels, divided
3/4 cup creamy peanut butter, divided
MARSHMALLOW LAYER
1/4 cup (1/2 stick) butter
1 cup granulated sugar
1/4 cup NESTLÉ® CARNATION® Evaporated Milk
1 jar (7 oz.) marshmallow creme
1 teaspoon vanilla extract
1 1/2 cups lightly salted peanuts, coarsely chopped
CARAMEL LAYER
1 pkg. (14 oz.) vanilla caramels
1/4 cup heavy whipping cream

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Directions

LINE 13 x 9-inch baking pan with foil; grease foil with butter.

FOR CHOCOLATE LAYER:
HEAT 1 cup milk chocolate morsels, 1/4 cup butterscotch morsels and 1/4 cup peanut butter in small saucepan over low heat, stirring frequently, until melted. Spread chocolate mixture over bottom of prepared baking pan; cover. Refrigerate for 20 minutes or until set.

FOR MARSHMALLOW LAYER:
MELT butter in heavy-duty saucepan over medium heat. Add sugar and evaporated milk; heat to a boil. Cook, stirring occasionally, until sugar is dissolved. Reduce heat until mixture comes just to a boil. Heat for 5 minutes (do not stir); remove from heat. Stir in marshmallow creme, 1/4 cup peanut butter and vanilla extract. Stir in peanuts. Carefully spoon marshmallow layer over chocolate layer; cover. Refrigerate for 20 minutes or until set.

FOR CARAMEL LAYER:
HEAT caramels and cream in medium saucepan over low heat, stirring frequently, until caramels are melted and mixture is smooth. Spread caramel mixture over marshmallow layer; cover. Refrigerate for 15 to 30 minutes or until set.

FOR TOPPING:
HEAT remaining morsels and remaining peanut butter in small saucepan over low heat, stirring frequently, until mixture is smooth. Spread over caramel layer. Refrigerate for at least 2 hours or overnight.

USE foil to lift candy from baking pan; remove foil. Cut into 1-inch pieces. Store in airtight container in refrigerator for up to 1 week.

Remember to follow baking instructions before consuming.

Tips from Very Best Baking Kitchen

Click here to find out why CARNATION Evaporated Milk is The Cooking Milk.

Click here for nutrition information about CARNATION Evaporated Milk.

My Notes

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Recipe Reviews

Dora B. , SPRINGFIELD, OR
April 2007

Layered chocolate caramel candy

Made this recipe this morning and it was easy to do. Tasted very good and it disappeared when the kids came home and over from school thank you for sharing..

Elaine V. , Saginaw, MN
March 2007

Excellent!

These were time consuming to make, but boy were they worth it! I left some at home for my husband and brought the rest to work for my co-workers. Everyone gave these rave reviews. (My husband was upset that I didn't leave more at home for him!) The layers compliment each other well. Some compared these to a candy bar. I will definitely make these again..

Carla M. , BELLE FOURCHE, SD
January 2007

layered chocolate caramel candy

This is so easy to make and fun for the kids to help too. I just love caramel and chocolate together..

Read all reviews

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NUTRITION FACTS
Amount Per Serving 108 pieces
Serving Size 1/108 of recipe
Calories 80
Calories from Fat. 35
% Daily Value
Total Fat 4g	6%
Saturated Fat 1.5g	8%
Cholesterol 5mg	1%
Sodium 35mg	1%
Carbohydrates 10g	3%
Dietary Fiber 0g	0%
Sugars 8g
Protein 1g
Vitamin A	0%
Vitamin C	0%
Calcium	2%
Iron	0%
* Percent Daily Values are based on a 2000 calorie diet
*Learn more

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