4 Layer Mock Snicker Candy Bars Recipe #35280

from: Joseph and Celia Rangitsch
1 pan
55 min 20 min prep

Bottom Layer
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Filling
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 (7 1/2 ounce) jar marshmallow cream
1 teaspoon vanilla
1/4 cup creamy peanut butter
1 1/2 cups honey roasted peanuts
Carmel Layer
1 (14 ounce) package carmels
1/4 cup whipping cream
Icing
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

1. Combine first 3 ingredients in small saucepan. Stir over low until melted and smooth.
2. Spread onto the bottom of lightly greased 9x13 - inch pan lined with aluminum foil. (Foil will be helpful in lifting it out of the pan when finished.)
3. Put pan in freezer while working on next layer.
4. For filling layer, heat butter in heavy saucepan over medium heat until melted.
5. Add sugar and evaporated milk. Bring to boil and stir constantly for 5 min.
6. Remove from heat and stir in the marshmallow fluff, vanilla extract and peanut butter.
7. When smooth, mix in peanuts.
8. Spread over first layer. Place back in freezer as you make carmel layer.
9. unwrap caramels and place in saucepan with whipping cream.
10. Stir over low heat until melted and smooth.
11. Spread over filling layer, freezing again.
12. For icing, repeat the first layer with milk chocolate, butterscotch chips, and peanut butter.
13. spread over caramel layer and then refidgerate one hour.
14. Lift candy out of the pan using foil and cut into squares.