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 crème
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 inch pan. 
2. To Make Base: Combine the first three ingredients (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 prepared pan.
   Refrigerate until set. 
3. To Make Filling: In a heavy saucepan melt the butter
   over medium-high heat. Stir in sugar and evaporated
   milk. Bring mixture to a boil and stir for 5 minutes.
   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 smooth. 
5. To Make Frosting Layer: In another saucepan combine
   the last three ingredients (1 cup milk chocolate chips,
   1/4 butterscotch chips and 1/4 cup 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.