Layered Chocolate Caramel Candy

Layered Chocolate Caramel Candy
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes
    108
    pieces

Ingredients

Instructions

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.

Nutritional Information

% Daily Value *

  • Total Fat 4g 6%
  • Saturated Fat 1.5g 8%
  • Cholesterol 5mg 1%
  • Sodium 35mg 1%
  • Carbohydrates 10g 3%
  • Dietary Fiber 0g 0%
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 0%
  • Sugars 8g
  • Protein 1g

* Percentage Daily Values are based on a 2000 calorie diet.