Makes 117 pieces.
Chocolate layer:
• 13/4c. milk chocolate chips, divided
• 1/2c. butterscotch chips, divided
• 3/4c. creamy peanut butter, divided
Marshmallow layer:
• 1/4c. (1/2stick) butter
• 1 c. granulated sugar
• 1/4c. evaporated milk
• 1 (7-oz.) jar marshmallow creme
• 1 tsp. vanilla
• 11/2c. lightly salted peanuts, coarsely chopped
Caramel layer:
• 1 (14-oz.) pkg. vanilla caramels
• 1/4c. heavy cream
Line a 9- by 13-inch baking pan with foil; grease foil with butter.
To prepare the chocolate layer: Heat 1 cup milk chocolate chips, 1/4cup butterscotch morsels and 1/4cup 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.
To prepare 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 is barely boiling. Heat for 5 minutes (do not stir); remove from heat. Stir in marshmallow creme,1/4cup peanut butter and vanilla extract. Stir in peanuts. Carefully spoon marshmallow layer over chocolate layer; cover. Refrigerate for 20 minutes or until set.
To prepare 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.
To prepare topping: Heat remaining chocolate and butterscotch chips and remaining 1/4cup 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 and refrigerate in airtight container for up to 1 week.