Prep Time 45m
Cook Time 15m
Ready Time 120m
Yield 3 dozen bars


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 3 cups semi-sweet chocolate chips, divided
  • 3/4 cup butter, divided
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon vanilla extract
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1 cup sugar
  • 1/2 cup heavy cream, divided
  • 1 1/2 cups marshmallow cream
  • 1 cup Jif® Creamy Peanut Butter, divided
  • 1 1/2 cups salted peanuts, finely chopped
  • 1 (14 oz.) package caramels, unwrapped
  • 1/4 cup butterscotch chips
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 13x9-inch baking pan lightly with no-stick cooking spray.
  • Step 2Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool.
  • Step 3Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool.
  • Step 4Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set.
  • Step 5Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.
Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.
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