Preparation:
Combine the 1st 3 ingredients in a small saucepan. Stir over low heat until melted and smooth. Spread on the bottom of a greased 13 x 9 pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over 1st layer. Refrigerate until set. Combine the caramels and creme in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over caramel layer. Refrigerate for at least an hour. Cut into 1" squares. Store in the refrigerator. |
