3 c semi-sweet chocolate chips
1/3 c butterscotch or peanut butter chips
2/3 c peanut butter (divided)
1/2 stick butter
1 c sugar
1/4 c evaporated milk
1-1/2 c marshmallow cream
1 tsp vanilla
1-1/2 c chopped salted peanuts
1 pkg (14 oz) caramels
Line 9x13 pan with aluminum foil. Spray foil with nonstick cooking spray.
Melt chocolate chips, butterscotch or peanut butter chips, and 1/3 c peanut butter in microwave. Stir every 45 seconds.
When melted and smooth, pour half of it into prepared pan and smooth into even layer.
Place pan in refrigerator while you prepare next layer.
Melt butter, sugar and evaporated milk in saucepan over medium heat.
Stir until butter is melted and sugar is dissolved. Stir occasionally until it boils.
Boil for five minutes, stirring constantly.
Remove from heat and stir in marshmallow cream, remaining 1/3 c peanut butter and chopped peanuts.
Spread this over first layer in pan.
Return pan to refrigerator while you prepare next layer.
Unwrap caramels and melt in microwave with 1 TBS water.
Stir every minute.
Once melted and smooth, pour it over second layer in pan.
Return to refrigerator to briefly set caramel (about 10 minutes).
If remaining chocolate/peanut butter mixture has stiffed, microwave it briefly until melted and smooth.
Pour over caramel and spread into smooth even layer.
Allow fudge to set in refrigerator at least two hours.
Once set, remove from pan using foil as handles.
Cut into 1-inch squares.