Time 35m Yield 12 bars Number Of Ingredients 4 Steps:
Be sure the dry roasted peanuts you use are the salted kind, and watch that thermometer closely once the candy gets simmering. Spread peanuts out on a baking sheet and heat them up in your oven set on 300 degrees. This will warm up the peanuts so that they don’t cool the candy too quickly when added later. There’s no need to preheat the oven. Melt the butter in a medium saucepan over medium/low heat. Add sugar and corn syrup and simmer, stirring occasionally. Put a candy thermometer in the mixture and watch it closely. When the mixture reaches 300 degrees add peanuts and stir well until all of the peanuts are coated with candy. Pour the candy onto the warm baking sheet and spread it flat. When the candy cools, break it into chunks and store it in a covered container.
Time 30m Yield 40 serving(s) Number Of Ingredients 11 Steps:
Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared. Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes. Take off stove and add 1 1/2 cups marshmallow creme, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts. Pour over first layer that was chilling then place back in freezer. Melt 14 ounces of caramels with 1/4 cup whipping creme until smooth then pour over second layer that is chilling- place back in freezer. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan. Return to chill until set up. Store in refrigerator to keep from getting too soft and to aid in cutting and serving. Too wonderful for words!
