1st layer:
1 c milk chocolate chips
¼ c butterscotch chips
¼ c peanut butter
2nd layer:
4 T butter
1 c granulated sugar
¼ c evaporated milk
1 ½ c marshmallow crème
¼ c peanut butter
1 t vanilla
1 ½ c chopped salted peanuts
3rd layer:
14 oz pkg caramel cubes
¼ c heavy cream
4th layer:
1 c milk chocolate chips
¼ c butterscotch chips
¼ c creamy peanut butter
For 1st layer: In a small saucepan over low heat, add milk chocolate chips, butterscotch chips, and peanut butter.
Stir often until completely melted and smooth.
Pour mixture into the bottom of a 9x13 baking pan lightly coated with nonstick spray.
Using an off-set spatula, spread the mixture to an even layer and place in the refrigerator until set.
For the 2nd layer: In a med saucepan, melt butter over med-high heat.
Mix in sugar and evaporated milk. Once it comes to a boil, let cook 5 mins while stirring.
Remove from the heat and quickly stir in marshmallow crème, peanut butter and vanilla. Stir in peanuts.
Pour over the set chocolate layer and use an off-set spatula to gently spread mixture in an even layer.
Place in the refrigerator until set.
For the 3rd layer: Place the unwrapped caramel cubes and heavy cream in a med saucepan.
Place over low heat and stir until the mixture has completely melted and is smooth.
Pour in the pan and quickly spread to an even layer with an off-set spatula.
Place in the refrigerator until set.
For the 4th layer: In a small saucepan over low heat, add milk chocolate chips, butterscotch chips, and peanut butter.
Stir often until completely melted and smooth.
Pour over the third layer and use an off-set spatula to spread to an even layer.
Place in the refrigerator for at least 1 hour before cutting into squares.