Better than the 'real' SNICKERS Bar.....

• 2 cups milk chocolate chips
• 1/2 cup butterscotch chips
• 3/4 cup creamy peanut butter
• 1/4 cup butter
• 1 cup sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow crème (1-7 oz. jar)
• 1 teaspoon vanilla
• 1 1/2 cups salted peanuts, chopped
• 1 (14 ounce) package caramels
• 1/4 cup whipping cream
1. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on bottom of 9 X 13 cake pan- put in refrigerator or freezer to set up while next layer is prepared.
2. Boil 1/4 cup butter, 1 cup sugar, and 1/4 cup evaporated milk together for 5 minutes.
3. Take off stove and add 1 1/2 cups marshmallow crème, 1/4 cup creamy peanut butter, 1 teaspoon vanilla, and 1 1/2 cups salted and chopped peanuts.
4. Pour over first layer that was chilling then place back in freezer.
5. Melt 14 ounces of caramels with 1/4 cup whipping cream until smooth then pour over second layer that is chilling- place back in freezer.
6. Melt together 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup creamy peanut butter then spread on the top of of third layer in the pan.
7. Return to chill until set up.
8. Store in refrigerator to keep from getting too soft.
9. ENJOY & try to control yourself from eating the entire pan!!!! I'm so serious!!

TIPS: On step #2, make sure you stir constantly & boil at the lowest possible heat you can. If you happen to burn or if it crystallizes…start over. I swear, I’m not a candy maker and I end up repeating this step at least twice every time I make these.
You can put quick release foil on the bottom. Although I have never done this, I've heard it works GREAT!
After you pour the first layer of chocolate/butterscotch into the pan, lightly PAM non-sticking spray around the sides of your pan. This will help everything come out clean.