Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
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 (1 cup) and Creamy Peanut Butter (1/4 cup).
Step 3
Heat in the Panasonic Microwave Oven 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 (4 tablespoon) medium heat.
Step 6
Stir in the Granulated Sugar (1 cup) and Evaporated Milk (1/4 cup) and bring to a boil. Cook, stirring constantly for 3 minutes.
Step 7
Remove from the heat and immediately stir in Marshmallow Creme (1 1/2 cup), Creamy Peanut Butter (1/4 cup), and Vanilla Extract (1 teaspoon).
Step 8
Add Salted Peanuts (1 cup) 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 Candy (14 ounce) and Evaporated Milk (1/4 cup) 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 (1 cup) and Creamy Peanut Butter (1/4 cup). Heat in the Panasonic Microwave Oeven 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. Cooking results may vary depending on microwave oven used.
Rate & Review
Tap to Rate: