Chocolate Caramel Candy
Four rich layers stacked into one candy: a chocolate-peanut butter base, a chewy marshmallow-peanut filling, a gooey caramel layer, and a chocolate-butterscotch icing on top. A showstopping homemade candy perfect for holiday gifting and dessert trays.
Equipment
- 13×9-inch baking pan
- Aluminum Foil
- Small heavy saucepans
Ingredients
- 2 tsp butter for greasing the foil
Base 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 1/2 cups marshmallow creme
- 1/4 cup creamy peanut butter for the filling
- 1 tsp vanilla extract
- 1 1/2 cups chopped salted peanuts
Caramel Layer
- 1 (14 oz) package caramels
- 1/4 cup heavy whipping cream
Icing
- 1 cup milk chocolate chips 6 oz, for the icing
- 1/4 cup butterscotch chips for the icing
- 1/4 cup creamy peanut butter for the icing
Instructions
- Prep the Pan: Line a 13x9-inch pan with foil, grease the foil with the 2 teaspoons of butter, and set aside.
- Make the Base: In a small saucepan, combine the milk chocolate chips, butterscotch chips, and peanut butter. Stir over low heat until melted and smooth. Spread into the prepared pan and refrigerate until set.
- Make the Filling: Melt the butter in a small heavy saucepan over medium heat. Add the sugar and evaporated milk, and bring to a gentle boil. Reduce heat to medium-low and cook, stirring, 5 minutes. Remove from heat and stir in the marshmallow creme, peanut butter, and vanilla until smooth. Add the peanuts. Spread over the first layer and refrigerate until set.
- Make the Caramel Layer: Combine the caramels and cream in a small heavy saucepan. Stir over low heat until melted and smooth, then cook and stir 4 minutes. Spread over the filling and refrigerate until set.
- Make the Icing: Combine the chocolate chips, butterscotch chips, and peanut butter in another saucepan. Stir over low heat until melted and smooth. Pour over the caramel layer and refrigerate at least 4 hours or overnight.
- Cut and Serve: Remove from the refrigerator 20 minutes before cutting. Remove from the pan and cut into 1-inch-wide strips, then into squares. Store in an airtight container.
Notes
Let each layer chill until fully set before adding the next for clean, distinct layers. Use heavy saucepans for the filling and caramel to prevent scorching. Let the finished candy sit at room temperature about 20 minutes before cutting for the cleanest slices. Use a sharp knife wiped clean between cuts. Makes a great homemade holiday gift. Keeps 2 weeks at room temperature or longer refrigerated; freezes well up to 2 to 3 months layered with parchment. Note: chilling time between layers varies, the 4-hour custom time reflects the minimum final chill; total time will be longer with overnight chilling or slower-setting layers.