Layered Chocolate Caramel Candy was a finalist in the Better Homes and Garden's & Nestlé Toll House “Share the Very Best Recipe” contest. Kori Hall of Kansas City, MO was selected for 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.
Layered Chocolate Caramel Candy is a sumptuous treat sure to impress. This award-winning recipe from NESTLÉ® TOLL HOUSE® combines milk chocolate and butterscotch flavored morsels, perfectly melted and mixed with creamy peanut butter. The delightful candy is elevated with a luscious layer of fluffy marshmallows and gooey caramel, creating an irresistible layered candy experience.
Indulge in the rich, creamy NESTLÉ® CARNATION® Evaporated Milk that binds these sweet elements together, crafting a dessert that's anything but ordinary. Ideal for snack times or as a delicious dessert, this intermediate-level recipe promises a decadent treat, perfect for those who enjoy the art of candy-making.
Whether shared with friends or enjoyed solo, Layered Chocolate Caramel Candy is a delightful addition to any sweet tooth's repertoire.
Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Key Products
The key Nestlé products you need to cook this delicious recipe
Directions
Step 1
Line 13 x 9-inch baking pan with foil; grease foil with butter.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Heat remaining 3/4 cup milk chocolate morsels, remaining 1/4 cup butterscotch morsels and remaining 1/4 cup 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.
Step 6
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.
Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Line 13 x 9-inch baking pan with foil; grease foil with butter.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Heat remaining 3/4 cup milk chocolate morsels, remaining 1/4 cup butterscotch morsels and remaining 1/4 cup 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.
Step 6
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.
Ingredients
You May Also Like
