Bottom Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Line your pan with aluminum foil and leave an overhang. Thoroughly grease foil. Melt ingredients together in the microwave for 30 seconds and then 10 second intervals until completely melted, careful not to burn. Pour into the baking dish and spread until even. Let cool and harden completely.
Nougat Layer
1/4 cup unsalted butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow fluff
1/4 cup peanut butter
1 cup salted peanuts chopped, roughly chopped
1 tsp vanilla extract
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 4 minutes, stirring constantly. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
Caramel layer
1 14-ounce bag of caramels
1/4 cup whipping cream
Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.
Top Chocolate Layer
1 1/4 cups milk chocolate chips
1/4 cup peanut butter
Melt ingredients together in microwave, then pour over caramel and spread until even. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!
1 comment:
I found those on pinterest too. They are yum!
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