Cooking Instructions
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Step 1
Coat a 9x13-inch pan with
Nonstick Cooking Spray (as needed)
and set aside.
Step 2
In a small bowl, combine
Milk Chocolate Chips (225 g)
and
Creamy Peanut Butter (80 g)
.
Step 3
Heat in the microwave in two 30-second intervals, stirring after each interval.
Step 4
Stir until creamy and pour in an even layer into the bottom of the prepared pan. Place pan in the freezer.
Step 5
In a medium saucepan, melt the
Butter (60 g)
medium heat.
Step 6
Stir in the
Granulated Sugar (200 g)
and
Evaporated Milk (60 mL)
and bring to a boil. Cook, stirring constantly for 3 minutes.
Step 7
Remove from the heat and immediately stir in
Marshmallow Creme (125 g)
,
Creamy Peanut Butter (80 g)
, and
Vanilla Extract (5 mL)
.
Step 8
Add
Salted Peanuts (145 g)
and stir until incorporated. Pour mixture over the chocolate layer from the freezer and spread evenly. Place back in freezer.
Step 9
Add the
Caramel Candies (395 g)
and
Evaporated Milk (60 mL)
to a small saucepan. Cook over medium-low heat, stirring constantly, until caramel is melted and smooth.
Step 10
Remove pan from freezer and pour caramel over the second layer. Place back in freezer.
Step 11
In a small bowl, combine
Milk Chocolate Chips (225 g)
and
Creamy Peanut Butter (80 g)
. Heat in the microwave in two 30-second intervals, stirring after each interval. Stir until creamy and pour in an even layer onto the top.
Step 12
Refrigerate for a minimum of 1 hour and cut into squares when ready to serve. Keep refrigerated.
