Directions
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Prepare the Base: Start by melting 1 cup of milk chocolate chips, 1/4 cup of butterscotch chips, and 1/4 cup of peanut butter together in a double boiler or a microwave-safe bowl. Heat gently until the mixture becomes entirely smooth and creamy, which creates a tremendous base layer. Once melted, pour the mixture into a greased 9×9-inch pan and spread it evenly. Allow it to set at room temperature or in the refrigerator for quicker results.
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Create the Filling: In a saucepan over medium heat, melt 4 tablespoons of butter and then add 1 cup of sugar along with 1/4 cup of evaporated milk. Bring this mixture to a boil, stirring continuously for about 5 minutes. Remove the pan from heat and carefully stir in 1 1/2 cups of marshmallow creme, 1/4 cup of peanut butter, and 1 teaspoon of vanilla extract. The combination will yield a tremendously smooth filling. Finally, fold in the chopped salted peanuts, and pour this delightful filling over the set chocolate base layer. Allow it to cool and set for about 30 minutes.
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Make the Caramel Layer: In a separate saucepan, melt 14 oz of caramel cubes with 1/4 cup of heavy cream over low heat. Stir continuously until the mixture is completely melted and homogeneous. Pour this warm caramel layer over the filling layer and spread it gently. Allow the fudge to rest until the caramel has set, which can take around 20 minutes.
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Finish with the Top Layer: For the final layer, melt 1 cup of milk chocolate chips as you did before. Once melted and smooth, pour this over the caramel layer. Make sure it is evenly distributed, then set aside to cool completely. It is crucial to allow the fudge to set well, as this will help in slicing it easily into perfect squares later.
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