Line 8×8 pan with yes, you guessed it…nonstick foil! (This recipe is also easily doubled to fit a 9×13 if u prefer and have good willpower!)
Layer 1: In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread in pan evenly with a little spatula. Stick in the freezer.
Layer 2: In a pot on the stove, melt 2T. butter. Add 2T. evaporated milk and 1/2c. sugar. Bring to a boil and cook at a simmer for 4 minutes, stirring the whole time. Remove from heat and quickly stir in 3/4c. fluff, 2T. peanut butter and 1/2tsp. vanilla. Pour over the first layer and spread evenly. Sprinkle chopped peanuts on top of this layer and lightly press in. I only used peanuts on half the tray but it’s up to you! Love peanuts? Go for it! Hate them? Skip it! Stick back in the freezer.
Layer 3: In the microwave, melt:
7 ounces caramels and 2T. heavy cream
Pour this over layer 2 and spread evenly. Yes, back into the freezer! See? You are getting the hang of this now!! Almost done!
Layer 4: (it’s the same as layer 1)
In the microwave, melt:
1/2c. milk chocolate chips, 2T. Butterscotch chips, 2T. peanut butter and spread on top of the layers evenly. Stick in the freezer to firm. Then transfer pan to the fridge for 1-2 hours. Remove, cut into squares, eat! I hope you love this as much as I do!
adapted from culinary in the desert