Directions (continued)

• Spread into prepared pan. Refrigerate until set.
• For filling, in a small heavy saucepan, melt butter over medium heat.
• Add sugar and milk; bring to a gentle boil. Reduce heat to
• medium-low; cook and stir for 5 minutes. Remove from the heat; stir
• in the marshmallow creme, peanut butter and vanilla until smooth.
• Add peanuts. Spread over first layer. Refrigerate until set.
• For caramel layer, in a small heavy saucepan, combine the caramels
• and cream; stir over low heat until melted and smooth. Cook and stir
• 4 minutes longer. Spread over filling. Refrigerate until set.
• For icing, 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 4 hours or overnight.
• Remove from the refrigerator 20 minutes before cutting. Remove from
• pan and cut into 1-in. squares. Store in an airtight container.
• Yield: about 8 dozen.