Snickers Fudge
Makes approximately 8 dozen pieces
Ingredients:
Bottom Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Filling:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts
Caramel Layer:
14 ounce package caramels
1/4 cup whipping cream
Icing:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Preparation:
Combine the first 3 ingredients in a small saucepan, stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2 inch pan. Refrigerate until set.
Filling:
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil, boil and stir for 5 minutes. Remove from heat, stir in the marshmallow cream, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.
Carmel Layer:
Combine caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.
Icing:
In another saucepan, combine chips and peanut butter, stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.