1 c milk chocolate chips
1/3 c butterscotch chips
1/3 c peanut butter
Melt chips and peanut butter in a pan over low heat; stirring constantly. Spread mixture into a lightly greased 9×13 inch baking pan. Place in refrigerator for 30 minutes.
Nougat Layer
4 T butter
3/4 c sugar
1/4 c brown sugar
1/4 c evaporated milk
1 1/2 c marshmallow creme
1/3 c peanut butter
1 1/2 c chopped salted peanuts
In a pan over medium melt butter; add sugars and milk; bring to a boil, cook 5 minutes while stirring. Remove from heat, add marshmallow creme and peanut butter. Spread over chocolate layer. Sprinkle on peanuts. Place in the refrigerator for 30 minutes.
Caramel Layer
14-ounce package caramel’s
1/4 c cream
1 T butter
In a saucepan over low heat melt caramel’s, butter, and cream; until the mixture melted and is smooth. Quickly spread mixture over nougat layer. Place in the refrigerator for 20 minutes.
Top Chocolate Layer
1 c milk chocolate chips
1/3 c butterscotch chips
1/3 c creamy peanut butter
Melt chips and peanut butter in a pan over low heat; stirring constantly. Spread over the caramel layer. Place in refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.