BOTTOM LAYER
1 cup (6 ounces) 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 1/2 cups marshmallow crème (One 7 oz jar)
1/4 cup creamy peanut butter
1 tsp. vanilla
1 1/2 cups chopped lightly salted peanuts

CARAMEL LAYER
1 package (14 ounces) caramels
1/4 cup heavy or whipping cream

ICING
1 cup (6 ounces) milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

For bottom layer, combine the three ingredients in a 2 cup measuring container, microwave the chips and peanut butter until melted (~1 1/2 minutes). Stir until smooth. Spread onto the bottom of a lightly greased 9 X 13 pan. Refrigerate until set. For filling, melt butter in a heavy saucepan over med-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 minutes. Remove from heat; stir in the marshmallow crème, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Combine the caramels and cream in 2 quart glass measuring container; microwave 1 1/2 minutes or so until melted and smooth. After 1 1/2 minutes stir real well to see if melted. If necessary, microwave another 30 seconds. Spread over the filling. Refrigerate until set. For the icing, combine the ingredients in a 2 cup measuring container, microwave the chips and peanut butter until melted (~1 1/2 minutes). Stir until smooth and pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

Magnifique!