My Mother-in-Law’s Chocolate Caramel Candy
I love this time of year with Christmas almost here. We have always had the tradition to hand out plates of goodies to family, friends, and neighbors. I look forward to spending time in my kitchen cooking all these sweet wonderful treats. I recently came across a recipe from my mother-in-law that is out-of-this-world amazing. You have to try this Chocolate Caramel Candy, an easy no-bake treat that will become everyone's absolute favorites! It's the best Christmas candy ever! This Chocolate Caramel Candy, ( tastes just like a Snickers Candy Bar) is so delicious. This recipe features milk chocolate and butterscotch morsels melted with peanut butter and topped with a marshmallow and caramel layer. YUM!! Who knew making your own candy was so easy and yummy?I know after you make this you'll never buy a store bought Snickers again! If you have never made candy before…. No worries! Making your own Chocolate Caramel Candy is easier than you think! As you know I love everything cooked from scratch so checkout this Caramel Recipe that you could use in this recipe.Let's get started…..
Ingredients
INGREDIENTS
- 1 cup milk chocolate chips
- 1/4 cup creamy peanut butter
- 1/4 cup butterscotch chips
- 2 tsp 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
- 2 tsp vanilla
- 1 1/2 cups chopped peanuts (If you’re not a peanut fan, you could use cashews or pecans)
CARAMEL LAYER
- 1 pkg caramel (14 ounces)
- 1/4 cup whipping cream
ICING
- 1 (6 ounces) milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
Instructions
INSTRUCTIONS
- Line a 13×9-in. pan with foil; grease foil with 2 teaspoons butter and set aside.
- In a small saucepan, combine milk chocolate chips, butterscotch chips and peanut butter; stir over low heat until melted and smooth. Spread into prepared pan. Refrigerate until set.
- For filling, in a small heavy saucepan, melt butter over medium heat. Add sugar and milk; bring to a gentle boil. Reduce heat to medium-low; cook and stir 5 minutes. Remove from heat; stir in marshmallow creme, peanut butter and vanilla until smooth. Add peanuts. Spread over first layer. Refrigerate until set.
- For caramel layer, in a small heavy saucepan, combine caramels and cream; stir over low heat until melted and smooth. Spread over filling. Refrigerate until set.
- In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate at least 1 hour.
- Cut into 1-in.-wide strips, then into squares. Store in an airtight container.