I got this one out of Taste of Home magazine.  One of the girls made it for our Cookie Exchange the other night.  OMY!  It was already on my list of things to make today, but after tasting it, it moved to first place!

FIRST LAYER

1 C.  Milk Chocolate Chips (I used semi sweet tho)

1/4 C. Butterscotch Chips

1/4 C. Creamy Peanut Butter

FILLING

1/4 C. Butter

1 C. Sugar

1/4 C. Evaporated Milk

1 1/2 C. Marshmallow Creme  (this equals the smaller jar of Kraft)

1/4 C. Creamy Peanut Butter

1 t. vanilla

1 1/2 C. Chopped Salted Peanuts

Caramel Layer

1 Package (14 oz.) Caramels, unwrapped

1/4 C. Heavy Whipping Cream

ICING

1 C. Milk Chocolate Chips (again, I used semi sweet)

1/4 C. Butterscotch chips

1/4 C. Creamy Peanut Butter

1. Combine the first three ingredients in a small saucepan;  stir over low heat until melted and smooth.  Spread into the bottom of a lightly greased 13 in. by 9 in. pan.  Refrigerate until set. 

2.  For filling, melt butter in a heavy saucepan over medium-high heat.  Add sugar and evaporated milk.  Bring to a boil; boil and stir for 5 minutes. 

3.  Remove from the heat; stir in the marshmallow creme, peanut butter and vanilla.  Add peanuts. Spread over first layer.  Refrigerate till set.

4.  Combine the caramels and whipping cream in a saucepan;  stir over low heat until melted and smooth.  Spread over filling.  Refrigerate till set. 

5.  In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.  Pour over caramel layer.  Refrigerate 1 hour.   Cut into 1 inch squares.  Store in refrigerator.    Makes about 8 dozen.