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1 c. milk chocolate chips 1 c. butterscotch chips 1/4 c. peanut butter Melt together and pour in buttered 9 x 13 inch pan. Cool in refrigerator. Boil together 5 minutes: 1 c. sugar 1/4 c. milk Add: 1/4 c. peanut butter Pour over first layer. Sprinkle 2/3 cup chopped peanuts over this. Melt 40 caramels with 3 tablespoons water. Pour over nuts. Refrigerate until set. Fourth layer is same as first layer. When completely cold, cut in small squares. Keep refrigerated. | |
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