1 c. chocolate chips (milk chocolate or semi-sweet)
1/4 c. butterscotch or peanut butter chips
1/4 c. peanut butter

Melt together; spread in buttered 9 x 13 inch pan. Cool in refrigerator until set.

2ND LAYER:

1 c. sugar
1/4 c. milk
1/4 c. butter

Boil 5 minutes from the time bubbles appear. Stir constantly. Remove from heat and add: 1/4 c. peanut butter 1 tsp. vanilla

Mix well. Pour over 1st Layer. Sprinkle with 1 cup Spanish peanuts.

3RD LAYER:

30 to 40 caramels
1 to 2 tbsp. hot water

Cover and melt in double boiler and drizzle over peanuts.

4TH LAYER:

Repeat 1st Layer. Refrigerate. Let sit at room temperature for 10 to 15 minutes before cutting. Use sharp knife.