- 3 cups semi-sweet chocolate chips
- 1/3 cup butterscotch or peanut butter chips
- 2/3 cup peanut butter, divided use
- 1/2 stick (2 oz) butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1.5 cups marshmallow cream or fluff
- 1 tsp vanilla extract
- 1.5 cups chopped salted peanuts
- 1 package (14 oz) caramels
1. Prepare a 9x13 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the chocolate chips, butterscotch or peanut butter chips, and 1/3 cup of peanut butter in a medium microwave-safe bowl. Microwave until melted, stirring after every 45 seconds to prevent overheating. Once the chocolate mixture is melted and completely smooth, pour half of it in the prepared pan and smooth it into an even layer. Set aside the remaining chocolate mixture for later use, and place the pan in the refrigerator to set the chocolate while you prepare the next layer.
3. Place the butter, sugar, and evaporated milk in a medium saucepan over medium heat. Stir until the butter is melted and the sugar dissolves. Stir occasionally until the mixture comes to a boil. Once it reaches this point, stir continuously while boiling for five minutes.
4. After five minutes, remove the pan from the heat and stir in the marshmallow cream, remaining 1/3 cup of peanut butter, and the chopped peanuts. Spread this over the chocolate layer in the pan, taking care to not disturb the chocolate and to spread it in an even layer. Return the pan to the refrigerator to set the peanut layer.
5. Unwrap the caramels and put them in a large microwave-safe bowl with 1 tablespoon of water. Microwave until melted, stirring after every minute to prevent overheating. If the caramels are very stiff and resist melting, add another tablespoon of water, but only if completely necessary. (Adding too much liquid will make the caramel soft and cause it to ooze from the fudge once it is cut.)
6. Once the caramel is melted and smooth, pour it over the peanut layer in the pan. Smooth it into an even layer, and return the pan to the refrigerator to briefly set the caramel, for about 10 minutes.
7. If the remaining chocolate-peanut butter mixture has stiffened, microwave it briefly until it is melted and smooth. Pour the chocolate over the caramel and spread it into a smooth, even layer. Allow the fudge to set in the refrigerator for at least 2 hours.
8. Once set, remove the fudge from the pan using the foil as handles. Cut the fudge into small 1-inch squares, and put them in paper candy cups to serve.