Ingredients

Instructions

  1. Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth.
  2. Spread onto the bottom of a lightly greased 13-in.x9-in.x2-in. pan
  3. Refrigerate until set.
  4. For filling, melt butter in a heavy saucepan over medium-high heat.
  5. Add sugar and milk.
  6. Bring to a boil; boil and stir for 5 minutes.
  7. Remove from the heat; stir in the marshmallow creme, peanut butter, and vanilla.
  8. Add peanuts.
  9. Spread over the first layer.
  10. Refrigerate until set.
  11. Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth.
  12. Spread over the filling.
  13. Refrigerate until set.
  14. In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.
  15. Pour over caramel layer.
  16. Refrigerate for at least 1 hour.
  17. Cut into 1-in.squares.
  18. Store in the refrigerator.