Icing:

1 c. (6 oz) milk chocolate chips
1/4 c. butterscotch chips
1/4 creamy peanut butter

In a saucepan, combine chips and 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.

Yield; about 8 dozen.

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In the same way, count yourselves dead to sin but alive to God in Christ Jesus. Romans 6:11

Caramel Layer:

1 pkg. (14 oz.) caramels
1/4 c. whipping cream

Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Filling:

1/4 c. creamy peanut butter
1 tsp. vanilla extract
1 1/2 c. chopped salted peanuts

Melt butter in a heavy saucepan over medium high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Combine chips and peanut butter in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9x2 pan. Refrigerated until set.