Chocolate Caramel Candy 
Makes 8 dozen 1 inch squares 

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter or margarine
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 ounce) package caramels
1/4 cup whipping cream
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
                   
1. Lightly grease one 13x9" pan. 
2. To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup
   butterscotch chips and 1/4 cup creamy peanut butter in a
   small saucepan. Cook, stirring constantly, over low heat
   until melted and smooth. Spread into the bottom of the pan.
   Refrigerate until set. 
3. To Make Filling: In a heavy saucepan melt the butter over
   med-high heat. Stir in sugar and evaporated milk. Bring
   mixture to a boil and stir for 5 mins. Remove from heat and
   stir in the marshmallow cream, 1/4 cup of the peanut butter,
   and the vanilla. Add the peanuts, and spread over the base
   layer. Refrigerate until set. 
4. To Make Caramel Layer: Combine the caramels and cream in a
   saucepan, stir over low heat until melted and smooth. Spread
   over the top of the filling and refrigerate until firm. 
5. To Make Frosting Layer: In another saucepan combine 1 cup
   milk chocolate chips, 1/4 butterscotch chips and 1/4 cup
   peanut butter, and 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.