1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter
Combine in small saucepan, over low heat until melted and smooth, stirring constantly.
Spread in a greased 9 x 12 baking pan. Chill until set.
In a saucepan, over medium heat melt 1/4 cup butter.
Add 1 cup sugar and 1/4 cup evaporated milk. Bring to boil and boil for 5 minutes, stirring constantly.
Remove from heat and add 1-1/2 cups marshmallow creme, 1/4 cup peanut butter and 1 tsp vanilla, mix well.
Stir in 1-1/2 cups chopped salted peanuts, then spread over the chocolate mixture. Chill until set.
In a saucepan combine 14 ounce package caramels and 1/4 cup heavy cream. Cook over low heat until the caramels melt and the mixture is smooth, stirring constantly. Spread over the peanut layer and chill.
In saucepan combine 1 cup chocolate chips. 1/4 cup butterscotch chips and 1/4 cup peanut butter. Cook over low heat until melted and smooth, stirring constantly.
Pour over the caramel layer. Chill for a least 1 hour. Cut into small bars.
Cover and store in the refrigerator.
