Have you ever been at a holiday gathering and had a treat or a side dish that knocked your socks off? Something that you just had to try? It happens to me basically every time I try something wrapped in bacon (think green beans, water chestnuts) and it happened to me again at Thanksgiving just few weeks ago.
In fact, it was so delicious that I knew that I had to share it here with you amazing moms! It’s simple and a great way to get kids involved in the kitchen.
3 cups semi-sweet chocolate chips (I used dark)
3/4 cup peanut butter, divided use
1/2 stick butter
1 cup granulated sugar
1/4 cup evaporated milk (I used Half-and-Half)
1 1/2 cups marshmallow creme/fluff
1 tsp vanilla extract
1 1/2 cups salted peanuts
1 package (14 oz) caramels
Layer One: The Chocolate Peanut Butter Base
Mix 1 cup of the chocolate chips and 1/4 cup of peanut butter. Melt it in the microwave in 30 second increments until completely melted. Pour into a foil lined 9×13 pan. Spread chocolate/peanut butter mixture until smooth and place into the freezer for about 30 minutes. I moved a few items to make sure that my pan would sit flat.
Layer Two: The Nougat Layer
Use the microwave to melt 4 tablespoons of butter. Once melted, add one cup of sugar and 1/4 cup of evaporated milk (I used Half-and-Half). Mix until fully incorporated. When thoroughly mixed add the marshmallow fluff, 1/4 cup of peanut butter, and 1 tsb of vanilla stir until very smooth. Last step is to add 1 cup of peanuts, mix well, and pour over your chocolate base layer.
Layer Three: The Caramel Layer
Unwrap and place your caramels into a small sauce pan with a 1/4 cup of evaporated milk (or Half-and-Half) over low heat. It’ll take about 15 minutes to melt entirely. Keep an eye on it and keep stirring. When fully melted pour over the nougat layer. Place into the freezer for at least 30 minutes.
Last Layer: The Final Chocolate
The final frontier! Melt 1 cup of chocolate chips and 1/4 cup of peanut butter in the microwave in 30 second increments. When smooth and glossy, pour mixture over the caramel layer and pop the pan back into the freezer for at least thirty minutes (an hour is even better).
I removed the entire thing from the 9×13 pan and placed it on my counter top. I let it sit for about 25 minutes and then cut into small pieces. I’ll be handing mine out to co-workers, friends and family so I placed each little piece into a mini-cupcake size paper wrap.