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Caramel Peanut Layered Fudge

Yield

96 pieces

Ingredients

Bottom Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling:
1/4 cup butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups salted peanuts, chopped

Caramel:
1 (14 ounce) package individually wrapped caramels, unwrapped
1/4 cup heavy cream

Top Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips 1/4 cup creamy peanut butter

Directions

Line a 13" x 9" square baking pan with aluminum foil, extending foil at least 2" over ends of pan.

For the bottom layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.

For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.

For the caramel: In a medium saucepan over low heat, combine caramels and cream. Cook and stir until melted and smooth. Spread over filling. Chill until set.

For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer.

Chill 1 hour. Using the extended edges, lift fudge from pan. Place on cutting board. Peel off foil. Cut into squares.

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