Snicker Fudge

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 oz pkg caramels

1/4 cup whipping cream Icing

1 cup milk chocolate chips

1/4 cup butterscotch chips

1/4 cup creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread into the bottom of a lightly greased 13X9" pan. Refrigerate until set.

For 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 creme, 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. Makes 8 dozen pieces.