First Layer:

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

Combine the first three ingredients in a small saucepan, stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13x9x2-inch pan. Refrigerate until set.

Filling:

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

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 heat; stir in the marshmallow crme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Caramel Layer:

1 (14 oz.) pkg. 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.

Icing:

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

In another 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.